Eosinophilic Esophagitis Friendly Sparkling Cranberry Ginger Spritzer
This vibrant, jewel-toned spritzer is the kind of drink that feels festive and special without requiring anything complicated. Fresh cranberries are simmered down with real ginger and maple syrup into a deeply flavored homemade syrup, then brightened with a squeeze of lime and topped off with sparkling water. Every single ingredient is straightforward and whole, which matters enormously when you're managing a condition that demands careful attention to what goes into your food and drink. There are no artificial flavors, no hidden additives, and no trigger-heavy ingredients — just clean, recognizable components that come together beautifully. The tart-sweet balance of the cranberry syrup against the fizzy water is genuinely refreshing, and the ginger adds a subtle warmth that makes it feel like more than just a mocktail. It's equally at home at a holiday table or a quiet weeknight dinner, and the syrup can be made ahead and kept chilled until you're ready to pour.
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Learn more →Ingredients
4 servings
For the cranberry ginger syrup
- 1 cup fresh or frozen cranberries
- ½ cup water
- ¼ cup maple syrup
- 1 tbsp fresh ginger, peeled and thinly sliced
For the spritzer
- 3 cups sparkling water, chilled
- 1 tbsp fresh lime juice
For serving
- ice, for serving
- fresh cranberries or lime slices, for garnish (optional)
Instructions
- 1
Combine the cranberries, water, maple syrup, and sliced ginger in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the liquid turns deep red, about 8–10 minutes.
- 2
Pour the mixture through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing the solids firmly with the back of a spoon to extract as much liquid as possible. Discard the solids.
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