Eosinophilic Esophagitis Friendly Coconut Lime Lemonade

Total time10 min

Prep time10 min

Cook time0 min

4.7

(30)

Eosinophilic Esophagitis Friendly Coconut Lime Lemonade

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
½ cup fresh lemon juice (from about 3–4 lemons)
¼ cup fresh lime juice (from about 2–3 limes)
¼ cup maple syrup
1 cup cold water
2 cups ice cubes
¼ tsp fine salt

For serving

lime slices, for serving (optional)
fresh mint sprigs, for serving (optional)

Instructions

1
Juice the lemons and limes using a citrus juicer, straining out any seeds. Measure 1/2 cup lemon juice and 1/4 cup lime juice.
2
Add the coconut milk, lemon juice, lime juice, maple syrup, cold water, ice cubes, and salt to a blender.

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