Eosinophilic Esophagitis Friendly Sparkling Blueberry Mint Spritzer
This vibrant, jewel-toned spritzer is everything a refreshing drink should be — bright, lightly sweet, and bursting with real fruit flavor. Fresh blueberries are muddled with mint and lime juice, then strained into a clean, smooth base that gets topped with chilled sparkling water for a satisfying fizz. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger ingredients, but every single component here is whole and straightforward — no artificial flavors, no dairy, no wheat, no soy, and no hidden additives to second-guess. Maple syrup steps in as a gentle, unprocessed sweetener that keeps things naturally delicious without any of the synthetic stuff. The straining step is a nice touch, too, removing all the pulp and solids so the texture stays smooth and easy to enjoy. It comes together quickly and looks stunning in a tall glass, making it just as fitting for a casual afternoon as it is for entertaining guests.
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Learn more →Ingredients
4 servings
- 1 cup fresh blueberries
- ¼ cup fresh mint leaves, plus extra sprigs for garnish
- 4 tbsp maple syrup
- 2 tbsp fresh lime juice (from about 1–2 limes)
- ½ cup cold water
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 fresh mint sprigs, for garnish (optional)
- 4 lime wedges, for garnish (optional)
Instructions
- 1
Combine the blueberries, mint leaves, maple syrup, lime juice, and cold water in a pitcher. Muddle firmly with a muddler or the back of a wooden spoon until the blueberries are fully crushed and the mint is bruised and fragrant, about 30 seconds.
- 2
Set a fine-mesh strainer over a large measuring cup or bowl and pour the muddled mixture through it, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
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