Lupin Free Cucumber Mint Sparkling Cooler
This sparkling cooler is the kind of drink that looks like it came from a fancy café but comes together with nothing more than fresh cucumber, mint, lime, and a touch of maple syrup. The process is genuinely satisfying — you make a quick mint simple syrup, blend and strain the cucumber into a silky green liquid, then bring it all together with a splash of chilled sparkling water right before serving. The result is bright, cooling, and just sweet enough, with that herbal lift from the mint hitting you on every sip. For anyone navigating lupin-free eating, beverages can be a surprisingly tricky category — some flavored syrups and drink mixes sneak in unexpected legume-derived ingredients. Here, every component is whole and straightforward: fresh produce, citrus, water, and maple syrup, so there's nothing hidden to second-guess. It's the kind of recipe where you know exactly what's in your glass. The cucumber base is strained smooth, which means the texture is clean and refreshing rather than pulpy, and the sparkling water keeps things lively without overpowering the delicate flavors. Pile the glasses high with ice, tuck in a few extra mint leaves and a lime slice, and you've got something that feels genuinely special — whether you're serving it at a summer gathering or just treating yourself on a warm afternoon.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!