Eosinophilic Esophagitis Friendly Blueberry Lemon Agua Fresca
Fresh blueberries and bright lemon juice come together in this vibrant, jewel-toned drink that tastes like summer in a glass. The deep berry flavor is balanced by a squeeze of citrus and just enough maple syrup to round out the sweetness without going overboard. Managing a condition like eosinophilic esophagitis often means scrutinizing every ingredient label, and this recipe keeps things refreshingly simple — just five whole-food ingredients with nothing hidden or processed. Blending and straining the fruit creates a silky-smooth liquid that's gentle and easy to sip, with no pulp or tough skins to worry about. You can adjust the maple syrup and lemon juice at the end to hit exactly the right balance for your palate. Poured over ice with an optional lemon slice, it looks stunning and feels like a real treat rather than a compromise.
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Learn more →Ingredients
4 servings
- 2 cups fresh blueberries
- 3 cups cold water
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp maple syrup, plus more to taste
- ¼ tsp fine salt
For serving
- ice, for serving
- lemon slices, for serving (optional)
Instructions
- 1
Combine the blueberries, cold water, lemon juice, maple syrup, and salt in a blender. Blend on high until completely smooth, about 30–45 seconds.
- 2
Set a fine-mesh strainer over a pitcher. Pour the blended mixture through the strainer, pressing gently on the solids with the back of a spoon until only dry pulp and skins remain. Discard the solids.
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