Mushroom Free Blueberry Mint Cooler
This blueberry mint cooler is the kind of drink that looks like it came from a fancy café but comes together with just a handful of wholesome ingredients. Fresh blueberries are simmered with maple syrup and water until they burst into a gorgeous deep-purple syrup, then steeped with muddled mint leaves for a floral, refreshing finish. The whole thing is naturally free from fungi and fungal derivatives — no fermented additives, no hidden extracts, just fruit, herbs, and sparkling water doing all the work. Once the syrup is strained and chilled, assembly is as simple as pouring it over ice and topping with fizzy water. A squeeze of lime at the end adds a bright citrus note that makes every sip feel a little more special. It's an effortless crowd-pleaser for summer gatherings, weekend brunches, or any afternoon when you want something beautiful in your glass.
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Learn more →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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