Eosinophilic Esophagitis Friendly Raspberry Lemon Mocktail
Bright, tangy, and beautifully ruby-red, this sparkling mocktail is the kind of drink that looks like it came from a fancy cocktail bar but comes together with just a handful of clean, simple ingredients. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger foods that sneak into even the most innocent-looking beverages — flavored syrups, artificial colors, and mystery additives being some of the usual culprits. Here, the raspberry syrup is made from scratch with fresh berries, water, and maple syrup, so you know exactly what's going into every sip. Fresh-squeezed lemon juice and chilled sparkling water round out the drink with zero guesswork. The syrup gets strained smooth, which means no chunky bits and a silky, polished texture that feels genuinely special. It's refreshing enough for a summer afternoon and pretty enough for a celebration, and the optional mint and lemon garnish take it right over the top.
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Learn more →Ingredients
4 servings
For the raspberry syrup
- 1 cup fresh raspberries
- ½ cup water
- ¼ cup maple syrup
For the mocktail
- ½ cup fresh lemon juice (from about 4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 lemon slices, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the raspberries, water, and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally and pressing the berries against the side of the pan with a spoon, until the raspberries have completely broken down and the liquid is deep red and slightly thickened, about 6–8 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a heatproof bowl or measuring cup, pressing firmly on the solids with the back of a spoon to extract as much syrup as possible. Discard the solids. Let the syrup cool to room temperature, about 20 minutes, or speed it up by setting the bowl over an ice bath.
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