Oral Allergy Syndrome Friendly Blueberry Mint Cooler
That deep purple hue alone is enough to make you stop scrolling, and the flavor absolutely delivers. Cooked blueberries lose the raw proteins that can trigger tingling or itching in people sensitive to certain fresh fruits, making this syrup a genuinely smart workaround for enjoying berry flavor without the discomfort. The mint is gently muddled off the heat rather than eaten raw, which keeps things comfortable while still releasing that bright, cooling fragrance. Maple syrup brings a subtle earthy sweetness that ties everything together beautifully. Once the syrup is strained and chilled, assembly is effortless — just pour over ice and top with sparkling water for a drink that feels fancy without any fuss. A squeeze of lime at the end adds a little citrus brightness that makes the whole glass pop. It's the kind of refreshing, crowd-pleasing drink you'll want to make on repeat all summer long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!