Eosinophilic Esophagitis Friendly Classic Sweet Iced Tea
Few drinks hit quite like a tall glass of sweet iced tea on a warm afternoon, and this version is as simple and satisfying as it gets. With just water, black tea bags, and sugar, it checks every box for anyone navigating a restricted ingredient list — no hidden additives, no mystery flavorings, just clean and classic refreshment. Managing eosinophilic esophagitis often means scrutinizing every label at the grocery store, so having a homemade drink this straightforward is genuinely freeing. The method is foolproof: steep, sweeten while hot so the sugar dissolves completely, then dilute with cold water and chill until you're ready to pour. A squeeze of lemon or a sprig of fresh mint at serving adds a little brightness without complicating anything. It's the kind of recipe you'll make on repeat all summer long.
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Learn more →Ingredients
8 servings
- 8 cups water, divided
- 6 black tea bags (such as lipton or luzianne)
- ¾ cup granulated sugar
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Bring 4 cups of the water to a boil in a medium saucepan over high heat. Remove from the heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags without squeezing them.
- 2
While the tea is still hot, add the sugar and stir until completely dissolved, about 1 minute.
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