Eosinophilic Esophagitis Friendly Sparkling Raspberry Lemon Spritzer
Bright, fizzy, and bursting with real fruit flavor, this raspberry lemon spritzer is the kind of drink that feels like a treat without a single ingredient you need to second-guess. Managing eosinophilic esophagitis often means scanning every label for common trigger foods, and beverages are no exception — artificial flavors, dyes, and mystery syrups can all be a concern. Here, a quick homemade raspberry syrup made with fresh berries and maple syrup does all the heavy lifting, so you know exactly what's going into every glass. Fresh-squeezed lemon juice adds a bright, tart backbone, and chilled sparkling water brings the satisfying fizz without any additives. The whole thing comes together in a pitcher, making it easy to serve a crowd or just pour yourself something special on a quiet afternoon. Garnished with a lemon slice and a sprig of fresh mint, it looks genuinely impressive for how simple it is to pull off.
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Learn more →Ingredients
4 servings
For the raspberry syrup
- ¼ cup maple syrup
- ¼ cup water
- 1 cup fresh raspberries
For the spritzer
- ½ cup fresh lemon juice (from about 4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice
For serving
- 4 lemon slices, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the maple syrup dissolves, about 1 minute. Add the raspberries and cook, pressing them gently with the back of a spoon, until the berries have broken down and the syrup is deep red, about 3–4 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a small bowl or measuring cup, pressing the solids firmly with a spoon to extract as much liquid as possible. Discard the solids. Let the raspberry syrup cool to room temperature, about 10 minutes.
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