Ginger Free Garden Mint Citrus Cooler
Bright citrus and cool mint come together in this sparkling drink that feels like summer in a glass. The mint simple syrup is the real star here — made by steeping fresh leaves in warm maple syrup until every drop is fragrant and floral, then blending it with freshly squeezed orange and lime juice for a layered, lively flavor. Sparkling water brings the whole thing to life with a gentle fizz that makes it feel a little fancy without any extra effort. So many store-bought flavored drinks and cocktail mixers sneak in ginger as a "warming" note, but this recipe skips it entirely and still delivers serious depth and complexity. The combination of two citrus juices and that herby syrup means there's no flavor gap whatsoever — just clean, refreshing taste from start to finish. It's easy enough to throw together for a weeknight dinner but pretty enough to serve at a backyard gathering with the lime wedge and mint sprig garnish. Whether you're avoiding ginger by necessity or preference, this cooler is proof you're not missing a thing.
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!