Eosinophilic Esophagitis Friendly Classic Lemonade
Bright, tangy, and endlessly refreshing, this from-scratch lemonade is made with just a handful of clean, simple ingredients — fresh lemon juice, sugar, and water. For anyone managing eosinophilic esophagitis, finding safe drinks can feel like a minefield of hidden additives, artificial flavors, and mystery preservatives lurking in store-bought bottles. This recipe sidesteps all of that with total ingredient transparency and nothing unnecessary in the mix. The simple syrup comes together in just a few minutes on the stovetop, and straining the fresh lemon juice keeps the texture smooth and easy to sip. You can dial the sweetness up or down to suit your own taste, which makes it just as practical as it is delicious. Poured over ice with a sprig of mint, it feels like a treat — because it genuinely is one.
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Learn more →Ingredients
4 servings
For the simple syrup
- 1 cup granulated sugar
- 1 cup water
For the lemonade
- 1 cup fresh lemon juice (from about 6–8 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the sugar and 1 cup water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 3–4 minutes. Remove from heat and let the syrup cool for 15 minutes.
- 2
While the syrup cools, juice the lemons and strain the juice through a fine-mesh strainer into a pitcher to remove seeds and pulp.
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