Eosinophilic Esophagitis Friendly Garden Orange Vanilla Cooler
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Learn more →Ingredients
4 servings
For the vanilla syrup
- ⅓ cup maple syrup
- ⅓ cup water
- 1 tsp pure vanilla extract
For the cooler
- 1 ½ cups freshly squeezed orange juice (from about 4 medium navel oranges)
- ½ medium english cucumber, thinly sliced (about 1 cup)
- 12 fresh mint leaves, plus extra sprigs for garnish
- 2 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 thin orange rounds, for garnish (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the syrup dissolves, about 2 minutes. Remove from the heat, stir in the vanilla extract, and let the syrup cool for at least 15 minutes until it reaches room temperature.
- 2
Place the cucumber slices and mint leaves in the bottom of a large pitcher. Use a muddler or the back of a wooden spoon to press and twist firmly 8–10 times, until the cucumber releases its juice and the mint is fragrant.
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