Nickel Allergy Friendly Garden Orange Vanilla Cooler

Total time30 min

Prep time10 min

Cook time5 min

Nickel Allergy Friendly Garden Orange Vanilla Cooler

About Fig

Fig 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 vanilla syrup

⅓ cup maple syrup
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
See all
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!