Eosinophilic Esophagitis Friendly Ginger Fennel Iced Herbal Tea
Refreshing, aromatic, and genuinely soothing, this iced herbal tea is the kind of drink that feels like a treat while being completely free of the common triggers that make so many beverages off-limits for people managing eosinophilic esophagitis. Fresh ginger and fennel seeds are simmered together until the water turns fragrant and lightly golden — a simple process that coaxes out deep, warming flavor without relying on any dairy, gluten, soy, eggs, or nuts. A touch of honey rounds everything out with gentle sweetness, and the whole thing gets strained clean before chilling, so there are no stray solids to worry about. Poured over ice with an optional sprig of fresh mint, it's bright and cooling in a way that feels almost spa-like. Store-bought flavored drinks and teas can be a minefield of hidden additives and shared-facility warnings, so having a homemade option this easy is genuinely valuable. It works beautifully as an everyday sipper, a dinner party mocktail, or something calming to reach for when your body needs a break from complicated foods.
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Learn more →Ingredients
4 servings
For the tea
- 4 cups water
- 1 tbsp fresh ginger, peeled and thinly sliced
- 1 tsp fennel seeds
- 2 tbsp honey
For serving
- 2 cups ice
- 4 sprigs fresh mint (optional)
Instructions
- 1
Combine the water, ginger slices, and fennel seeds in a medium saucepan over medium-high heat and bring to a boil.
- 2
Reduce the heat to low and simmer for 8 minutes, until the liquid is fragrant and lightly golden.
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