Eosinophilic Esophagitis Friendly Green Tea Citrus Iced Tea
Bright, citrusy, and genuinely refreshing, this iced tea is the kind of drink that feels like a treat without any of the ingredient stress that comes with managing eosinophilic esophagitis. Every component here is clean and straightforward — green tea, fresh lemon and orange juice, a touch of maple syrup for sweetness, and nothing that typically triggers esophageal flares. Store-bought flavored teas and lemonades can be a minefield of additives, natural flavors, and mystery ingredients, so making your own from scratch puts you fully in control. Steeping the green tea at the right temperature keeps it smooth and mellow rather than bitter, and the citrus zest adds a fragrant depth that makes this taste far more complex than the short ingredient list suggests. Maple syrup dissolves beautifully into the warm tea and brings a gentle, rounded sweetness that doesn't overpower the bright fruit notes. Serve it over ice with a few citrus slices and you've got something that looks and tastes like it came from a café — no compromises required.
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Learn more →Ingredients
4 servings
- 4 cups water
- 4 green tea bags
- 3 tbsp maple syrup
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup fresh orange juice (from about 1 medium orange)
- 1 tsp lemon zest
- 1 tsp orange zest
For serving
- 2 cups ice cubes
- lemon or orange slices, for garnish (optional)
- fresh mint sprigs, for garnish (optional)
Instructions
- 1
Bring 4 cups of water to 175°F (80°C) in a medium saucepan — just below a simmer, with small bubbles beginning to form at the bottom. Remove from heat.
- 2
Add the green tea bags and steep for 3 minutes, then remove and discard the bags. Do not squeeze the bags, as this releases bitter tannins.
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