Eosinophilic Esophagitis Friendly Grape Mint Sparkling Cooler
This vibrant, jewel-toned cooler is everything you want in a refreshing drink — fruity, bright, and just a little fancy without any real effort. Blended red grapes bring a natural sweetness that pairs beautifully with the cool lift of fresh mint and a squeeze of lime, while a touch of maple syrup rounds it all out. Managing eosinophilic esophagitis often means scrutinizing every ingredient label and steering clear of common trigger foods, but this recipe keeps things beautifully clean — just whole fruit, fresh herbs, and a handful of simple pantry staples. There are no dairy, wheat, eggs, soy, or nuts anywhere in the mix, making it a genuinely worry-free pour. Straining the blended base through a fine-mesh sieve gives the finished drink a smooth, polished texture that feels like something you'd order at a nice restaurant. Top it off with sparkling water and a few ice cubes, and you've got a crowd-pleasing cooler that's as easy to make as it is satisfying to sip.
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Learn more →Ingredients
4 servings
- 2 cups seedless red grapes, stems removed
- ¼ cup fresh mint leaves, loosely packed
- 1 tbsp maple syrup
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp fine salt
- 2 cups sparkling water, chilled
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
- lime slices, for serving (optional)
Instructions
- 1
Combine the grapes, mint leaves, maple syrup, lime juice, and salt in a blender. Blend on high until completely smooth, about 45 seconds.
- 2
Set a fine-mesh strainer over a pitcher and pour the blended mixture through it, pressing gently with a spoon to extract as much liquid as possible. Discard the solids.
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