Eosinophilic Esophagitis Friendly Garden Vanilla Berry Cooler
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Learn more →Ingredients
4 servings
For the vanilla simple syrup
- ½ cup maple syrup
- ½ cup water
- 1 tsp pure vanilla extract
For the berry base
- 2 cups fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- ¼ cup fresh mint leaves, loosely packed
- 2 tbsp fresh lemon juice
For assembling
- 3 cups cold sparkling water
- 2 cups ice cubes
For serving
- fresh mint sprigs, for serving (optional)
- lemon slices, for serving (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 to room temperature, about 15 minutes.
- 2
Place the strawberries, blueberries, mint leaves, and lemon juice in a pitcher. Muddle firmly with a muddler or the back of a wooden spoon until the berries are well crushed and the mint is bruised, about 30 seconds.
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