Eosinophilic Esophagitis Friendly Iced Mint Tea
Living with eosinophilic esophagitis means scrutinizing every label and second-guessing most packaged drinks, so having a refreshing go-to you can make from scratch is genuinely freeing. This iced mint tea is built from just a handful of clean, recognizable ingredients — fresh mint, ginger, honey, and lemon juice — with nothing hidden and nothing to decode. The ginger simmers gently in water before the mint steeps in, coaxing out a deeply fragrant, pale green brew that feels fancy without any fuss. A touch of honey rounds out the brightness of the lemon into something perfectly balanced and naturally sweet. It's the kind of drink that looks gorgeous in a glass with a sprig of mint and a lemon slice, but honestly tastes just as good straight from the pitcher. Whether you're managing a restricted diet or just craving something cool and real, this is the kind of recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 4 cups water
- 1 cup fresh mint leaves, loosely packed
- 1 tsp fresh ginger, peeled and thinly sliced
- 2 tbsp honey
- 2 tbsp fresh lemon juice
For serving
- 4 cups ice
- fresh mint sprigs (optional)
- lemon slices (optional)
Instructions
- 1
Combine the water and ginger slices in a medium saucepan and bring to a boil over medium-high heat.
- 2
Remove the pan from the heat, add the mint leaves, and stir to submerge them. Let steep for 10 minutes, until the liquid is deeply fragrant and pale green.
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