Eosinophilic Esophagitis Friendly Kiwi Lime Mocktail
Bright, tangy, and genuinely refreshing, this kiwi lime mocktail is the kind of drink that makes you forget you're skipping the cocktail menu entirely. Fresh kiwi gets muddled down into a vibrant pulp, then shaken with lime juice and a touch of maple syrup before being strained into a clean, fruit-forward base — no artificial flavors, no mystery additives, just real ingredients you can actually trust. For anyone managing eosinophilic esophagitis, finding a festive drink that avoids common trigger foods and processed ingredients can feel like a small victory, and this one delivers without compromise. The fine-mesh straining step keeps the texture smooth and easy to sip, which matters when you're being mindful of what goes down. Topped with chilled sparkling water, it's fizzy and lively without being overwhelming. Whether you're serving it at a gathering or just treating yourself on a weeknight, it looks gorgeous in a tall glass with a lime wheel and a sprig of fresh mint.
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Learn more →Ingredients
2 servings
- 2 medium kiwis, peeled and sliced into rounds
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp maple syrup
- ¼ cup cold water
- 1 ½ cups sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 lime wheels, for serving (optional)
- 2 fresh mint sprigs, for serving (optional)
Instructions
- 1
Place the sliced kiwi in a cocktail shaker or large jar. Muddle firmly with a muddler or the handle of a wooden spoon until the kiwi is fully broken down into a rough pulp, about 10–12 presses.
- 2
Add the lime juice, maple syrup, cold water, and ice to the shaker. Seal and shake vigorously for 15–20 seconds, until the outside of the shaker feels very cold.
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