Eosinophilic Esophagitis Friendly Fresh Mint Citrus Lemonade
Bright, tangy, and genuinely refreshing, this lemonade brings together fresh-squeezed lemon and orange juice with a fragrant homemade mint syrup that takes only minutes to pull together. Every single ingredient here is straightforward and whole-food — no artificial flavors, no mystery additives, and nothing that tends to trigger esophageal flares hiding in the mix. The sweetener is maple syrup rather than processed cane sugar syrups or corn syrup blends, which makes it a cleaner choice for anyone navigating a restricted ingredient list. Steeping fresh mint leaves in the warm syrup before straining them out gives the drink a subtle herbal depth that store-bought lemonade simply can't match. You can easily dial the tartness up or down by adjusting the lemon juice, so it works for sensitive palates and bold ones alike. Poured over ice with a few citrus slices, it looks as good as it tastes — the kind of drink that feels like a treat without any of the ingredient-label stress.
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Learn more →Ingredients
4 servings
For the mint simple syrup
- ½ cup maple syrup
- ½ cup water
- ½ cup fresh mint leaves, loosely packed, plus more for garnish
For the lemonade
- 1 cup fresh lemon juice (from about 6–7 lemons)
- ½ cup fresh orange juice (from about 2 medium oranges)
- 3 cups cold water
For serving
- ice cubes, for serving
- lemon or orange slices, for garnish (optional)
Instructions
- 1
Combine the maple syrup and 1/2 cup water in a small saucepan over medium heat, stirring until the syrup is fully dissolved, about 2 minutes. Remove from heat.
- 2
Add the mint leaves to the warm syrup and press them gently with a muddler or the back of a wooden spoon until fragrant. Let the mint steep for 10 minutes, then strain out and discard the leaves.
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