Low Histamine Blueberry Mint Cooler

Total time30 min

Prep time10 min

Cook time5 min

4.5

(13)

This vibrant cooler is everything a refreshing drink should be — jewel-toned, lightly sweet, and bursting with the kind of fresh flavor that makes you want to sip slowly on a warm afternoon. Fresh blueberries are simmered with maple syrup and water until they burst into a gorgeous deep-purple syrup, then steeped with mint leaves for a fragrant, cooling finish. Managing histamine levels often means giving up fermented drinks, aged ingredients, and most store-bought sodas, but this recipe sidesteps all of that with whole, fresh ingredients and a simple stovetop method. The sparkling water brings the fizz without any of the additives or preservatives that can sneak into commercial beverages. A squeeze of lime at the end adds a bright citrus note that ties everything together beautifully. It comes together in under half an hour and can be made ahead by chilling the syrup until you're ready to assemble — just keep it fresh and use it soon for the best results.

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Ingredients

4 servings

For the blueberry mint syrup

½ cup fresh blueberries
¼ cup maple syrup
½ cup water
12 fresh mint leaves, plus more for garnish

To assemble

3 cups sparkling water, chilled
2 cups ice

For serving

1 medium lime, cut into wedges (optional)
Can be omitted
lime

Instructions

1
Combine the blueberries, maple syrup, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to burst and the liquid turns a deep purple, about 4–5 minutes.
2
Remove the pan from the heat. Add the mint leaves and press them gently against the side of the pan with a muddler or the back of a wooden spoon until fragrant, about 30 seconds.

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