Eosinophilic Esophagitis Friendly Strawberry Lime Mocktail
Fresh strawberries and bright lime juice come together in a drink that feels genuinely festive without a drop of alcohol or anything that could trigger a flare. Managing eosinophilic esophagitis often means scanning every label for hidden triggers, and finding a fun, crowd-pleasing beverage that checks all the boxes can feel nearly impossible — this one does it effortlessly. The strawberries are muddled down and strained completely, so you get a silky, deeply colored base with none of the pulp or fibrous bits that can be uncomfortable to swallow. A touch of maple syrup adds just enough sweetness, and the sparkling water brings that satisfying fizz that makes it feel like a real occasion. Pouring the water slowly down the side of the glass keeps the bubbles lively all the way to the last sip. Garnish with a lime wedge or a sprig of fresh mint if you have them on hand — it looks beautiful and tastes even better.
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Learn more →Ingredients
2 servings
- 16 medium fresh strawberries, hulled and halved
- 4 tbsp fresh lime juice (from about 2 limes)
- 4 tbsp maple syrup
- ¼ tsp fine salt
- 1 cup ice cubes, divided
- 1 ½ cups plain sparkling water, chilled
For serving
- 2 lime wheels or wedges (optional)
- 2 fresh mint sprigs (optional)
Instructions
- 1
Place the strawberries, lime juice, maple syrup, and salt in the bottom of a large measuring cup or pitcher. Muddle firmly with a cocktail muddler or the handle of a wooden spoon until the strawberries are fully broken down and deeply red, about 30 seconds.
- 2
Set a fine-mesh strainer over a bowl or large measuring cup and pour the muddled mixture through it, pressing on the solids with the back of a spoon to extract as much juice as possible. Discard the solids.
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