Red Meat Allergy Friendly Garden Vanilla Berry Cooler

Total time30 min

Prep time10 min

Cook time5 min

Red Meat Allergy Friendly Garden Vanilla Berry 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 simple syrup

½ cup maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
See all
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.

Want the full recipe?

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