Eosinophilic Esophagitis Friendly Kiwi Lime Mocktail Spritz
Bright, tangy, and genuinely refreshing, this kiwi-lime spritz is the kind of drink that makes any occasion feel a little more special — no alcohol, no artificial flavors, just real fruit doing its thing. Managing eosinophilic esophagitis often means scrutinizing every ingredient label, and store-bought mocktails and flavored sparkling drinks can be a minefield of mystery additives and common trigger foods. This one keeps things beautifully simple: fresh kiwi, real lime juice, a touch of maple syrup, and sparkling water — that's genuinely it. Blending and straining the kiwi creates a silky, jewel-green base that looks stunning in a glass and tastes even better than it looks. The sparkling water adds a gentle fizz that makes it feel festive without any of the worry. A lime wheel and a sprig of mint on top turn it into something you'd be proud to serve at a dinner party or a lazy Sunday brunch. It comes together in just a few minutes and delivers serious wow factor with almost zero effort.
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Learn more →Ingredients
2 servings
- 4 medium kiwis, peeled and roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp maple syrup
- ¼ cup cold water
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 lime wheels, for garnish (optional)
- 2 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Add the kiwi, lime juice, maple syrup, and cold water to a blender. Blend on high until completely smooth, about 30–45 seconds.
- 2
Pour the blended mixture through a fine-mesh strainer into a measuring cup or pitcher, pressing gently with a spoon to extract as much liquid as possible. Discard the solids.
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