Eosinophilic Esophagitis Friendly Blueberry Mojito
Living with eosinophilic esophagitis means scrutinizing every ingredient list, and it's genuinely refreshing to find a cocktail that's built from a short, clean lineup with nothing hidden inside. This blueberry mojito is bright, fruity, and deeply refreshing — the kind of drink that feels special without requiring anything complicated or risky. Fresh blueberries and mint get muddled together until fragrant and vibrant, releasing natural color and flavor that makes the whole glass look stunning. A quick homemade simple syrup means you control exactly what goes in, skipping any store-bought syrups that might carry unexpected additives. Fresh lime juice brings the tartness, white rum adds the kick, and sparkling water lifts everything into something that tastes like a proper craft cocktail. It comes together in minutes and serves two, making it an easy win for a relaxed evening at home or a low-stress entertaining moment.
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Learn more →Ingredients
2 servings
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
For the cocktail
- 1 cup fresh blueberries
- 16 fresh mint leaves, plus 2 sprigs for garnish
- 3 oz fresh lime juice (from about 3 limes)
- 3 oz white rum
- 1 cup ice cubes
- 1 cup sparkling water
For serving
- 2 lime wheels (optional)
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2 minutes. Remove from heat and let cool to room temperature before using.
- 2
Divide the blueberries and mint leaves evenly between the two highball glasses. Muddle firmly until the blueberries are fully crushed and the mint is bruised and fragrant, about 8–10 presses.
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