Eosinophilic Esophagitis Friendly Blueberry Lemon Lemonade
Bright, tangy, and naturally vibrant, this blueberry lemonade is the kind of refreshing drink that feels like a treat without any of the ingredient stress that comes with managing eosinophilic esophagitis. Every component here is straightforward and whole — fresh blueberries, real lemon juice, lemon zest, maple syrup, and water — so you know exactly what's going into every glass. The straining step is a smart touch, giving you a silky-smooth pour without any fibrous bits that could cause discomfort. Maple syrup does the sweetening work here instead of refined or corn-based syrups, and the recipe even reminds you to keep serving sizes in mind when adjusting sweetness. The deep purple color from the blended blueberries makes it genuinely beautiful to serve, especially with a lemon slice on the rim. It comes together in just a few minutes of blending and straining, making it an easy go-to for anyone who wants something special without a complicated ingredient list.
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Learn more →Ingredients
4 servings
- 1 cup fresh blueberries
- ½ cup fresh lemon juice (from about 4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¼ cup maple syrup
- 3 cups cold water
- 2 cups ice cubes
For serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Add the blueberries, lemon juice, lemon zest, maple syrup, and 1 cup of the cold water to a blender. Blend on high until completely smooth, about 30–45 seconds.
- 2
Pour the blueberry mixture through a fine-mesh strainer set over a pitcher, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
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