Eosinophilic Esophagitis Friendly Sparkling Grape Mint Lemonade
Fresh lemon juice, pure grape juice, and a homemade maple-mint syrup come together in a drink that feels genuinely special — bright, a little floral, and perfectly fizzy. Managing eosinophilic esophagitis often means scrutinizing every label for trigger ingredients, and store-bought flavored drinks are notorious for sneaking in additives, dyes, and mystery "natural flavors." This recipe keeps things clean and transparent: every ingredient is whole and recognizable, from the fresh-squeezed lemons to the 100% grape juice with no added sugar. The mint syrup is made from scratch in just a few minutes on the stovetop, so you know exactly what's going into the glass. Sparkling water gives it that satisfying effervescence without any of the questionable sweeteners found in commercial sodas or sparkling lemonades. It's the kind of drink you can sip confidently at a backyard gathering or serve to kids who just want something that feels like a treat. Garnish with a sprig of mint and a lemon slice and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the mint syrup
- ¼ cup maple syrup
- ¼ cup water
- ½ cup fresh mint leaves, loosely packed
For the lemonade
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 1 cup 100% red sugar or purple grape juice, no added sugar
- 3 cups sparkling water, chilled
- 2 cups ice
For serving
- 4 fresh mint sprigs (optional)
- 4 lemon slices (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the maple syrup fully dissolves, about 2 minutes. Remove from heat, add the mint leaves, and let steep for 15 minutes until the syrup is fragrant and pale green.
- 2
Pour the mint syrup through a fine-mesh strainer into a small bowl or measuring cup, pressing the mint leaves gently to extract the liquid. Discard the spent mint.
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