Cinnamon Free Garden Mint Citrus Cooler
Bright, fizzy, and bursting with fresh citrus, this garden-inspired cooler is the kind of drink that makes any afternoon feel like a special occasion. The base is a homemade mint simple syrup made with maple syrup instead of refined white sugar, which gives it a subtle depth that store-bought syrups just can't match. Fresh orange juice and lime juice bring a natural tartness that balances the sweetness beautifully, while chilled sparkling water keeps every sip light and effervescent. Steeping the bruised mint leaves in warm syrup is the secret step that pulls out maximum flavor without any bitterness. For anyone navigating spice sensitivities, this recipe is a genuinely refreshing find — every ingredient is straightforward, and there's nothing hidden in the mix to worry about. Garnished with a lime wedge and a sprig of fresh mint, it looks stunning in the glass with almost zero extra effort. Make a big pitcher for a crowd or scale it down for a quiet moment to yourself — either way, it disappears fast.
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!