Eosinophilic Esophagitis Friendly Chilled Cucumber Mint Lemonade
Cool, refreshing, and genuinely beautiful in a glass, this cucumber mint lemonade is the kind of drink that makes a hot afternoon feel like a treat rather than a chore. It's built entirely from whole, simple ingredients — fresh cucumber, real lemon juice, mint, and maple syrup — which makes it a natural fit for anyone navigating a restricted trigger-food list. Managing eosinophilic esophagitis often means scrutinizing every label for hidden allergens, thickeners, or additives, and this recipe sidesteps all of that by starting from scratch. The mint simple syrup is made by steeping fresh leaves in a maple syrup base, giving the drink a gentle herbal sweetness without any refined sugar or artificial flavoring. Blending and straining the cucumber pulls out a clean, pale green juice that adds body and a subtle cooling flavor without any pulp or texture that might be irritating. Everything comes together in one pitcher and chills in the fridge until you're ready to serve, making it as low-stress as it is satisfying. It's the rare recipe that feels indulgent and looks impressive while staying completely safe and straightforward.
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Learn more →Ingredients
4 servings
For the mint simple syrup
- ½ cup water
- ½ cup maple syrup
- ½ cup fresh mint leaves, loosely packed
For the lemonade
- 1 medium english cucumber (about 10 oz), peeled and roughly chopped
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 2 cups cold water
For serving
- 2 cups ice cubes
- 4 thin lemon slices (optional)
- 4 fresh mint sprigs (optional)
Instructions
- 1
Combine the 1/2 cup water and maple syrup in a small saucepan over medium heat, stirring until the maple syrup fully dissolves, about 2 minutes. Remove from heat, add the mint leaves, and let steep for 10 minutes, until the syrup is fragrant and pale green. Strain through a fine-mesh strainer into a small bowl or measuring cup, pressing the leaves to extract as much liquid as possible; discard the solids. Let the syrup cool to room temperature.
- 2
Place the chopped cucumber in a blender with 1/2 cup of the cold water and blend on high until completely smooth, about 30 seconds. Strain the cucumber purée through the fine-mesh strainer into a large pitcher, pressing firmly with a spoon to extract all the juice; discard the pulp.
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