Eosinophilic Esophagitis Friendly Sparkling Pineapple Ginger Spritzer
Bright, tropical, and fizzy, this sparkling spritzer is the kind of drink that feels like a celebration in a glass. Fresh pineapple juice brings natural sweetness and a sunny flavor, while a homemade maple-ginger syrup adds warmth and depth that no store-bought mixer can replicate. Managing eosinophilic esophagitis often means scrutinizing every ingredient label for common trigger foods, and this recipe keeps things refreshingly simple — just whole fruit, ginger, maple syrup, lime, and sparkling water. There are no dairy, wheat, soy, egg, or nut-based ingredients hiding anywhere in the mix, which makes it a genuinely stress-free option for a condition where so many beverages and flavored drinks can be off-limits. Making the ginger syrup from scratch takes only a few minutes on the stovetop, and the steeping process pulls out a bold, fragrant flavor before you strain it clean. The result is a layered, effervescent drink that feels special enough for guests but easy enough for a quiet afternoon at home. Serve it over ice with a pineapple wedge and a sprig of mint for a presentation that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the ginger syrup
- ⅓ cup water
- ⅓ cup maple syrup
- 2-inch piece fresh ginger, peeled and thinly sliced
For the spritzer
- 1 ½ cups fresh pineapple juice (from about ½ medium pineapple, juiced)
- 2 tbsp fresh lime juice (from about 2 limes)
- 2 cups sparkling water, chilled
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
- pineapple wedges or lime slices, for serving (optional)
Instructions
- 1
Combine the water, maple syrup, and sliced ginger in a small saucepan over medium heat, stirring until the maple syrup dissolves. Bring to a gentle simmer and cook for 5 minutes, until the syrup is fragrant and the ginger flavor is pronounced.
- 2
Remove from the heat and let the syrup steep for 20 minutes, until cooled to room temperature. Strain through a fine-mesh strainer into a small bowl or jar, pressing the ginger slices to extract as much liquid as possible; discard the solids.
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