Eosinophilic Esophagitis Friendly Chilled Strawberry Lime Infused Water
Staying hydrated gets a serious upgrade when your water tastes like a summer afternoon. Sliced strawberries and thin rounds of lime slowly steep in cold water, turning it a soft blush pink with a bright, citrusy fragrance that makes plain water feel like a treat. For anyone managing eosinophilic esophagitis, finding flavorful drinks that don't rely on common trigger ingredients can feel limiting — this one keeps things beautifully simple with just fruit and water. The longer it chills, the more the flavors develop, so making a pitcher the night before means you wake up to something genuinely refreshing. Poured over ice with an optional sprig of fresh mint, it looks elegant enough to serve to guests but takes almost no effort to put together. It's the kind of drink that quietly becomes a weekly staple once you realize how easy it is.
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Learn more →Ingredients
4 servings
- 8 medium strawberries, hulled and sliced
- 1 lime, thinly sliced into rounds
- 8 cups cold water
For serving
- 1 cup ice cubes, for serving
- 4 fresh mint sprigs (optional)
Instructions
- 1
Hull and slice the strawberries into halves or thirds, and cut the lime into thin rounds. Add both to a large pitcher.
- 2
Pour 8 cups of cold water over the fruit. Stir gently to distribute the fruit evenly throughout the pitcher.
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