Eosinophilic Esophagitis Friendly Sparkling Grape Mint Agua Fresca
Bright, fizzy, and genuinely refreshing, this agua fresca is the kind of drink that feels like a treat without any of the usual ingredient anxiety. Whole grapes, fresh mint, lime juice, maple syrup, and a pinch of salt get blended together and strained into a clean, jewel-toned base — nothing processed, nothing hidden. For anyone managing eosinophilic esophagitis, finding a festive beverage that sidesteps common trigger ingredients can feel like a small victory, and this one delivers on flavor without compromise. The straining step is key: it removes all the pulp and solids, leaving behind a silky-smooth liquid that's gentle and easy to sip. A gentle pour of chilled sparkling water right before serving keeps the bubbles lively and gives it that celebratory, almost mocktail-worthy fizz. Maple syrup sweetens things just enough, and you can dial it up or down to suit your taste. Serve it over ice with a sprig of mint and you've got something that looks as good as it drinks.
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Learn more →Ingredients
4 servings
- 3 cups seedless green or red grapes
- ¼ cup fresh mint leaves, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp maple syrup, or more to taste
- 1 cup cold water
- 2 cups sparkling water, chilled
- 1 pinch fine salt
For serving
- ice cubes, for serving
- fresh mint sprigs, for serving (optional)
- lime slices, for serving (optional)
Instructions
- 1
Combine the grapes, mint leaves, lime juice, maple syrup, cold water, and salt in a blender. Blend on high until completely smooth, about 45 seconds.
- 2
Pour the blended mixture through a fine-mesh strainer set over a pitcher, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
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