Eosinophilic Esophagitis Friendly Sparkling Orange Cinnamon Mocktail Spritz
This fizzy, citrus-forward drink is the kind of thing that feels festive and special without a drop of alcohol or a single complicated ingredient. Fresh-squeezed orange juice brings bright, natural sweetness, while a homemade maple-cinnamon syrup adds warmth and depth that no store-bought mixer can replicate. The whole thing comes together with sparkling water and ice for a refreshing spritz that looks stunning in a tall glass. Managing eosinophilic esophagitis often means navigating a minefield of common trigger ingredients, but every component here is straightforward and whole-food based — no artificial flavors, no dairy, no wheat, no soy. Making the cinnamon syrup from scratch takes just a few minutes on the stovetop, and it steeps into something genuinely aromatic and delicious. It's an ideal option for gatherings where you want something that feels celebratory but stays completely within safe boundaries. Serve it immediately after assembling so the bubbles stay lively and every sip is as crisp as the first.
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Learn more →Ingredients
4 servings
For the cinnamon syrup
- ¼ cup water
- ¼ cup maple syrup
- 2 cinnamon sticks
For the spritz
- 1 cup freshly squeezed orange juice (from about 4 medium oranges)
- 2 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 thin orange slices, for garnish (optional)
- 4 cinnamon sticks, for garnish (optional)
Instructions
- 1
Combine the water, maple syrup, and 2 cinnamon sticks in a small saucepan over medium heat. Stir until the maple syrup dissolves, then bring to a gentle simmer and cook for 3 minutes, until the syrup is fragrant and lightly coats the back of a spoon.
- 2
Remove the saucepan from the heat and let the cinnamon syrup steep for 20 minutes, until deeply fragrant. Strain through a fine-mesh strainer into a small bowl or jar and discard the cinnamon sticks. Let the syrup cool to room temperature.
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