Eosinophilic Esophagitis Friendly Lavender Lemon Balm Tea
Floral, gently citrusy, and deeply calming, this herbal tea is the kind of drink that makes you slow down and actually breathe. Lemon balm and culinary lavender steep together in filtered water to create a soothing infusion that feels almost medicinal in the best possible way. Managing eosinophilic esophagitis often means scrutinizing every ingredient label and avoiding common trigger foods — this recipe sidesteps all of that with a short, clean list of botanicals and nothing processed or hidden. A squeeze of fresh lemon juice brightens the whole cup, and a drizzle of raw honey rounds it out without overwhelming the delicate floral notes. The technique is simple: a gentle simmer rather than a hard boil keeps the flavors soft and the lavender from turning soapy or bitter. It comes together in under ten minutes and is just as lovely warm as it is cooled down over ice on a slow afternoon.
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Learn more →Ingredients
2 servings
- 2 cups filtered water
- ¼ cup fresh lemon balm leaves, loosely packed
- 1 tsp dried culinary lavender buds
- 1 tbsp fresh lemon juice
- 1–2 tsp raw honey, or to taste (optional)
Instructions
- 1
Bring 2 cups of filtered water to a gentle simmer in a small saucepan over medium heat — small bubbles forming at the bottom, not a rolling boil.
- 2
Remove the saucepan from the heat. Add the lemon balm leaves and dried lavender buds, stir once to submerge, and steep for 5 minutes.
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