Eosinophilic Esophagitis Friendly Vanilla Berry Mocktail
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Learn more →Ingredients
2 servings
For the vanilla-maple syrup
- 3 tbsp maple syrup
- 3 tbsp water
- ½ tsp pure vanilla extract
For the mocktail
- 10 medium strawberries, hulled and halved (about 125 g)
- ¼ cup fresh blueberries (about 40 g)
- 1 tbsp fresh lemon juice
- 1 cup ice cubes
- 1 ½ cups sparkling water, chilled
For serving
- 2 sprigs fresh mint (optional)
- 2 lemon slices (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the syrup dissolves, about 2 minutes. Remove from the heat, stir in the vanilla extract, and let the syrup cool for 10 minutes until it reaches room temperature.
- 2
Add the strawberries and blueberries to a cocktail shaker or large jar. Muddle firmly with a muddler or the back of a wooden spoon until the berries are fully crushed and juicy, about 30 seconds.
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