Eosinophilic Esophagitis Friendly Mint Sparkling Water
Cool, bright, and genuinely refreshing, this sparkling mint drink is the kind of thing you'll want to keep on rotation all week. The homemade mint syrup is the real star — fresh leaves are steeped in warm simple syrup until the liquid turns a soft, pale green and smells like a garden in a glass. A squeeze of lime juice sharpens everything up before the chilled sparkling water brings it all together with a satisfying fizz. Managing a condition like eosinophilic esophagitis often means scrutinizing every label for trigger ingredients, and a drink this simple sidesteps all of that — just sugar, water, mint, lime, and bubbles. There's no mystery here, no long ingredient list, and no processed additives to second-guess. It's elegant enough to serve to guests but easy enough to throw together on a quiet afternoon, and the garnish of a fresh mint sprig makes it feel genuinely special without any extra effort.
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Learn more →Ingredients
4 servings
For the mint syrup
- ½ cup water
- ¼ cup granulated sugar
- ½ cup fresh mint leaves, loosely packed
For serving
- 1 tbsp fresh lime juice
- 4 cups sparkling water, chilled
- ice cubes, as needed
- fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2 minutes.
- 2
Remove the pan from the heat, add the mint leaves, and press them gently with a muddler or the back of a wooden spoon until bruised and fragrant. Let the syrup steep for 15 minutes, until the liquid is pale green and noticeably minty.
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