Caffeine Free Garden Mint Citrus Cooler
Fresh-squeezed orange and lime juice meet a fragrant homemade mint syrup in this bright, bubbly drink that feels like a proper treat without a drop of coffee, tea, or anything caffeinated in sight. The mint simple syrup is the real star here — steeping bruised fresh leaves in warm maple syrup coaxes out an herbal depth that no store-bought syrup can match. A gentle pour of chilled sparkling water at the end keeps everything lively and effervescent, so you get that satisfying fizz in every sip. It's the kind of drink that looks stunning on a table with its lime wedge garnish and fresh mint sprig, but the steps are genuinely easy and low-fuss. Whether you're hosting a brunch, avoiding stimulants for health reasons, or just craving something more interesting than plain water, this cooler delivers real flavor with zero compromise. Squeeze your citrus ahead of time and keep the mint syrup in the fridge, and you can pull this together in minutes whenever the mood strikes.
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
- ½ cup water
- ½ cup maple syrup
- ½ cup fresh mint leaves, loosely packed, plus more for garnish
For the cooler
- 1 cup fresh orange juice (from about 3 medium oranges)
- ⅓ cup fresh lime juice (from about 3 limes)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 lime wedges (optional)
- 4 small fresh mint sprigs (optional)
Instructions
- 1
Combine the water and maple syrup in a small saucepan over medium heat, stirring until the maple syrup fully dissolves, about 2 minutes. Remove from the heat.
- 2
Add the mint leaves to the warm syrup and press them gently with a muddler or the back of a wooden spoon until fragrant and slightly bruised. Let the mint steep for 15 minutes, then strain through a fine-mesh strainer into a pitcher, pressing the leaves to extract as much syrup as possible. Discard the spent mint.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!