Eosinophilic Esophagitis Friendly Mint & Lime Sparkling Water
Fresh, bright, and genuinely refreshing, this sparkling drink is built from a handful of clean, simple ingredients that make it easy to enjoy without second-guessing what's in your glass. A quick honey-mint syrup is the heart of it — just honey, water, and fresh mint leaves steeped together until fragrant and pale green, then strained smooth. Squeezed lime juice adds a lively citrus kick that balances the floral sweetness perfectly. Managing eosinophilic esophagitis often means scrutinizing every packaged drink for trigger ingredients, and this recipe sidesteps that entirely by keeping things homemade and transparent. There are no artificial flavors, no mystery additives, and no common trigger foods hiding in the ingredient list — just real, recognizable components you control from start to finish. Poured over ice with chilled sparkling water, it's the kind of drink that feels special enough for company but easy enough to whip up on a weeknight. Garnish with a sprig of mint and a lime slice, and it looks as good as it tastes.
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Learn more →Ingredients
2 servings
For the mint syrup
- ¼ cup honey
- ¼ cup water
- ½ cup fresh mint leaves, loosely packed, plus extra sprigs for garnish
For serving
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 cups sparkling water, chilled
- 1 cup ice cubes
- lime slices, for garnish (optional)
Instructions
- 1
Combine the honey and water in a small saucepan over medium heat, stirring until the honey is fully dissolved, about 2 minutes.
- 2
Remove the pan from the heat, add the mint leaves, and press them gently with a spoon to bruise them. Let the mint steep for 10 minutes, until the syrup is fragrant and pale green.
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