💧 Sparkling mineral water
Sparkling mineral water is natural mineral water with carbon dioxide, either naturally present at the spring or added at bottling. It has lively bubbles and a clean, slightly salty or mineral taste that varies with the source. It is served chilled, often with a slice of lemon or lime, as a table water with meals or on its own.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 ml sparkling mineral water, chilled
- Ice cubes (optional)
- A slice of lemon or lime or a few mint leaves (optional)
Method
- Chill the bottle well.
- Pour into a glass over ice if you like.
- Add a slice of citrus or some mint and serve.
How to make it lighter
- It has no calories, so it is an easy swap for soft drinks and juice.
- Flavour it with citrus slices, cucumber or mint instead of syrups.
- Keep a bottle on the table with meals to sip between bites.
History
Naturally carbonated springs have been valued in Europe for centuries, and bottled sparkling mineral water became widely sold in the 19th century. Today it is drunk all over the world as an everyday alternative to still water and sweet soft drinks.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Sparkling mineral water and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →