Eosinophilic Esophagitis Friendly Grape Mint Infused Water
Staying well-hydrated can feel like a challenge when so many flavored drinks contain additives, citric acid blends, or mystery "natural flavors" that don't always sit well. This infused water keeps things beautifully simple — just fresh red grapes, cool mint, and water, with optional maple syrup and lemon juice if you want a gentle hint of sweetness or brightness. The blending-and-straining method is the real trick here: it pulls all that gorgeous grape flavor and color into the water without leaving behind any pulp or fibrous bits that could cause discomfort. The result is a soft, subtly fruity drink that looks stunning in a pitcher — that deep purple-pink hue is genuinely eye-catching. It's the kind of thing you can batch-make and keep in the fridge so there's always something refreshing and safe to reach for. Serve it over ice with a sprig of mint and it feels like something you'd order at a spa, not something you threw together in ten minutes.
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Learn more →Ingredients
4 servings
- 1 cup red seedless grapes
- 4 cups cold water
- ¼ cup fresh mint leaves, loosely packed
- 1 tbsp maple syrup (optional)
- 1 tbsp fresh lemon juice (optional)
For serving
- ice cubes, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Add the grapes, mint leaves, and 1 cup of the cold water to a blender. Blend on high for 20–30 seconds until the grapes are fully broken down and the mixture is smooth and uniformly purple-pink.
- 2
Set a fine-mesh strainer over a pitcher. Pour the blended mixture through the strainer, pressing gently on the solids with a spoon to extract as much liquid as possible, then discard the solids.
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