Eosinophilic Esophagitis Friendly Green Tea Citrus Lemonade
Bright, refreshing, and genuinely beautiful in the glass, this citrus lemonade gets an earthy lift from steeped green tea and a touch of maple syrup for sweetness. Managing eosinophilic esophagitis often means scrutinizing every ingredient label, especially in packaged drinks that can hide trigger foods in flavoring blends or additives. Here, everything is straightforward — green tea bags, fresh-squeezed lemon and orange juice, maple syrup, and water — so you know exactly what you're sipping. The maple syrup dissolves right into the warm tea base, giving you a clean, gentle sweetness without refined cane sugar or corn syrup. Straining the citrus through a fine-mesh strainer keeps the texture smooth and easy to drink, which matters when you're being mindful of anything that could irritate the esophagus. Served over ice with a sprig of mint, it looks like something from a café menu but comes together in well under an hour. It's the kind of drink that makes careful eating feel like a treat rather than a compromise.
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Learn more →Ingredients
4 servings
For the green tea base
- 3 cups water
- 3 green tea bags
- ¼ cup maple syrup
For the citrus blend
- ½ cup fresh lemon juice (from about 4 lemons)
- ¼ cup fresh orange juice (from about 1 large orange)
- 1 cup cold water
For serving
- 2 cups ice cubes
- 4 lemon slices, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Bring 3 cups of water to a boil in a small saucepan, then remove from the heat. Add the green tea bags and steep for 3 minutes, until the tea is a clear, pale gold-green color. Remove and discard the tea bags — do not squeeze them, as this releases bitter tannins.
- 2
Stir the maple syrup into the hot tea until fully dissolved. Let the sweetened tea cool to room temperature, about 20 minutes, then refrigerate until cold, at least 10 minutes.
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