Eosinophilic Esophagitis Friendly Ginger Pear Sparkling Cooler
Managing eosinophilic esophagitis often means scanning every label and second-guessing every sip, so having a genuinely delicious drink made from scratch is a small but meaningful win. This sparkling cooler is built around ripe pears and fresh ginger simmered down into a fragrant, golden concentrate that's naturally sweet and completely free of the common trigger ingredients that make so many store-bought beverages off-limits. The honey rounds out the syrup with a gentle floral sweetness, and once it's strained smooth and topped with chilled sparkling water, the result is refreshing and elegant in equal measure. It's the kind of drink that feels special enough for company but simple enough to make on a quiet afternoon. The ginger adds a subtle warmth that plays beautifully against the cool fizz, making every glass feel a little celebratory. Garnish with a sprig of mint or a thin pear slice and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the ginger-pear syrup
- 3 medium ripe pears (such as bartlett or anjou), peeled, cored, and roughly chopped
- 1 ½ cups water
- 2-inch piece fresh ginger, peeled and thinly sliced
- 3 tbsp honey
To assemble
- 3 cups sparkling water, chilled
- ice cubes, for serving
For serving
- fresh mint sprigs, for garnish (optional)
- thin pear slices, for garnish (optional)
Instructions
- 1
Combine the chopped pears, water, and sliced ginger in a medium saucepan over medium heat. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 12–15 minutes, until the pears are completely soft and beginning to break down.
- 2
Remove the pan from the heat and stir in the honey until fully dissolved. Let the mixture cool in the pan for 10 minutes.
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