Eosinophilic Esophagitis Friendly Classic Citrus Mocktail
Bright, tangy, and completely refreshing, this citrus mocktail layers freshly squeezed orange, lemon, and lime juice with a lemon-zested simple syrup and a generous pour of sparkling water. Managing eosinophilic esophagitis often means scrutinizing every label on store-bought drinks for hidden triggers, and this recipe sidesteps all of that by using whole, straightforward ingredients you can trust. The homemade simple syrup is quick to pull together — just sugar, water, and lemon zest simmered briefly and strained clean — so you control exactly what goes into every sip. Shaking the citrus mixture over ice before topping with sparkling water gives it that satisfying, effervescent finish that feels genuinely celebratory. It's the kind of drink that works just as well at a weekend brunch as it does on a random Tuesday when you just need something that feels a little special. Garnish with a fresh orange slice and a sprig of mint if you want to make it look as good as it tastes.
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Learn more →Ingredients
2 servings
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
- 1 tsp lemon zest
For the mocktail
- ½ cup freshly squeezed orange juice (from about 2 medium oranges)
- 3 tbsp freshly squeezed lemon juice (from about 2 lemons)
- 2 tbsp freshly squeezed lime juice (from about 1 lime)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 orange slices, for garnish (optional)
- 2 sprigs fresh mint, for garnish (optional)
Instructions
- 1
Combine the sugar, water, and lemon zest in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2–3 minutes. Remove from the heat and let the syrup cool for 10 minutes, then strain through a fine-mesh strainer into a small bowl or jar, discarding the zest.
- 2
Combine the orange juice, lemon juice, lime juice, and 2 tablespoons of the cooled lemon simple syrup in a cocktail shaker or pitcher. Taste and add up to 1 additional tablespoon of syrup if you prefer a sweeter drink.
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