Low Iodine Blueberry Mint Cooler

Total time30 min

Prep time10 min

Cook time5 min

4.5

(13)

Bright, jewel-toned, and genuinely refreshing, this sparkling blueberry mint cooler is the kind of drink that makes any afternoon feel like a special occasion. Fresh blueberries are simmered with maple syrup until they burst into a gorgeous deep-purple syrup, then steeped with mint leaves for a floral, cooling finish. Every single ingredient here is naturally free of iodine concerns — no dairy, no seafood, no iodized salt, no processed additives — so you can sip without second-guessing the label on anything. Topping the homemade syrup with chilled sparkling water keeps things light and effervescent, while a squeeze of fresh lime adds a bright citrus edge that ties the whole glass together. It comes together in well under half an hour and the syrup can be made ahead and kept cold until you're ready to serve, which makes it ideal for entertaining or just treating yourself on a low-iodine day. Garnish with a fresh sprig of mint and you've got something that looks like it came from a craft cocktail bar — no special equipment, no complicated steps, just pure, clean flavor.

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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)

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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