Eosinophilic Esophagitis Friendly Cucumber Mint Sparkling Cooler
Cool, crisp, and genuinely refreshing, this sparkling cooler is built around blended English cucumber, fresh mint, and a touch of lime — ingredients that are as clean and simple as they come. Managing eosinophilic esophagitis often means scrutinizing every label for the common trigger foods that hide in even the most innocent-looking drinks, and this one sidesteps all of that with a completely whole-food ingredient list. The mint simple syrup is made from scratch using maple syrup and water, so there are no mystery additives or preservatives to worry about. Blending and straining the cucumber pulls out a silky, pale green liquid that forms the heart of the drink — light, hydrating, and naturally soothing. A squeeze of fresh lime brightens everything up before the sparkling water goes in at the very end, keeping those bubbles lively and the finish effervescent. It's the kind of drink that feels fancy enough for a dinner party but is genuinely easy to pull together on a weeknight. Whether you're cooking for someone with dietary restrictions or just craving something better than store-bought, this cooler delivers big flavor without a single ingredient you'd need to second-guess.
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Learn more →Ingredients
4 servings
For the mint simple syrup
- ¼ cup maple syrup
- ¼ cup water
- ½ cup fresh mint leaves, loosely packed, plus more for garnish
For the cucumber base
- 1 medium english cucumber (about 12 oz), peeled and roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 cup cold water
To finish
- 2 cups sparkling water, chilled
For serving
- ice cubes, for serving
- lime slices, for serving (optional)
Instructions
- 1
Combine the maple syrup and 1/4 cup water in a small saucepan over medium heat, stirring until the syrup dissolves, about 2 minutes. Remove from heat, add the mint leaves, and stir to submerge. Let steep for 20 minutes, then strain through a fine-mesh strainer into a small bowl, pressing the leaves to extract as much liquid as possible. Discard the spent mint. Let the syrup cool to room temperature.
- 2
Add the chopped cucumber and 1 cup cold water to a blender. Blend on high until completely smooth, about 30 seconds. Pour through the fine-mesh strainer into a pitcher, pressing the solids with the back of a spoon to extract all the liquid. Discard the solids.
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