Eosinophilic Esophagitis Friendly Paleo Cucumber Mint Sparkler
Cool, crisp, and genuinely refreshing, this sparkling cucumber and mint drink is the kind of thing you'll want to make on repeat all summer long. Every ingredient here is clean and whole — fresh cucumber, real mint, honey, lime juice, and sparkling water — so there's no guesswork about what's actually going into your glass. For anyone managing eosinophilic esophagitis, finding trigger-free drinks that still feel special can be a real challenge, and this one delivers without any of the usual problem ingredients hiding in flavored sodas or store-bought mixers. The cucumber gets blended smooth and then strained, so the final drink is silky and easy to sip without any fibrous bits that could cause discomfort. A touch of honey rounds out the tartness from the lime, and the sparkling water gives it that satisfying fizz that makes it feel like a proper treat. It comes together in just a few minutes with a blender and a fine-mesh strainer, making it as practical as it is pretty. Garnish with a cucumber slice and a sprig of mint and it looks like something straight off a spa menu.
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Learn more →Ingredients
2 servings
- 1 medium cucumber (about 10 oz), peeled and roughly chopped
- ½ cup fresh mint leaves, loosely packed
- 2 tbsp honey
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup cold water
- 1 pinch salt
- 2 cups sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 thin cucumber slices, for garnish (optional)
- 2 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the chopped cucumber, mint leaves, honey, lime juice, cold water, and salt in a blender. Blend on high until completely smooth, about 30 seconds.
- 2
Pour the blended mixture through a fine-mesh strainer into a pitcher or large measuring cup, pressing on the solids with a spoon until only dry pulp remains. Discard the pulp. Let the strained juice rest for 5 minutes so any foam settles.
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