Eosinophilic Esophagitis Friendly Sparkling Lemonade Berry Spritz
Bright, fizzy, and bursting with real strawberry flavor, this berry spritz is the kind of refreshing drink that feels like a treat without any of the usual ingredient stress. Managing eosinophilic esophagitis means scanning every label for trigger foods, and most store-bought lemonades and flavored sodas are full of additives, artificial flavors, or mystery ingredients that make that nearly impossible. This recipe keeps things beautifully simple — fresh strawberries, real lemon juice, maple syrup, and sparkling water are all you need to build something genuinely delicious. Muddling the berries and straining out the solids gives you a smooth, jewel-toned base that's clean and free from the processed extras that can cause problems. The maple syrup dissolves right into the mix, adding just enough sweetness without refined sugar or corn syrup. Serve it over ice with a sprig of mint and a lemon slice on the rim, and it looks impressive enough for guests while staying completely safe for sensitive households.
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Learn more →Ingredients
4 servings
- 24 medium strawberries, hulled and halved
- ½ cup fresh lemon juice (from about 4 lemons)
- ¼ cup maple syrup
- ¼ cup cold water
- 3 cups sparkling water, chilled
- 1 cup ice cubes
- 8 fresh mint leaves (optional)
For serving
- 4 lemon slices, for garnish (optional)
- 4 strawberries, halved, for garnish (optional)
Instructions
- 1
Place the hulled strawberries in a large pitcher or the base of a cocktail shaker. Muddle firmly with a muddler or the back of a fork until the berries are fully broken down and deeply red, about 30 seconds.
- 2
Add the lemon juice, maple syrup, and cold water to the muddled strawberries. Stir or shake vigorously until the maple syrup is fully dissolved and the mixture is uniform in color.
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