Eosinophilic Esophagitis Friendly Cranberry Orange Agua Fresca
Bright, tangy, and beautifully ruby-red, this agua fresca is the kind of drink that looks like it came from a fancy café but comes together in minutes with just a blender and a strainer. Fresh cranberries and real orange juice do the heavy lifting here, delivering bold citrus-forward flavor without any of the artificial dyes, preservatives, or mystery additives that make store-bought beverages such a minefield. Maple syrup sweetens things naturally, and a small hit of lime juice and salt rounds out the flavor in a way that feels surprisingly sophisticated. The straining step is key — it removes all the pulp and skins, leaving you with a silky-smooth, easy-to-swallow drink that's gentle on a sensitive esophagus. Managing eosinophilic esophagitis often means scrutinizing every label for common trigger ingredients, and this recipe sidesteps that stress entirely with a short, clean ingredient list you can feel confident about. Serve it over ice with a few orange slices for a drink that's as pretty as it is refreshing — perfect for everyday sipping or as a crowd-pleasing option at gatherings where dietary needs vary.
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Learn more →Ingredients
4 servings
- 2 cups fresh or frozen cranberries
- ½ cup fresh orange juice (from about 2 medium oranges)
- 3 cups cold water, divided
- 4 tbsp maple syrup, or more to taste
- 1 tbsp fresh lime juice
- ¼ tsp fine salt
For serving
- ice cubes, for serving
- orange slices or fresh cranberries, for garnish (optional)
Instructions
- 1
Combine the cranberries, orange juice, maple syrup, lime juice, salt, and 1 cup of the cold water in a blender. Blend on high until completely smooth, about 45 seconds.
- 2
Set a fine-mesh strainer over a large pitcher. Pour the blended mixture through the strainer, pressing on the solids with the back of a spoon until only dry pulp remains. Discard the solids.
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