Eosinophilic Esophagitis Friendly Lemon Ginger Infused Water
Staying hydrated gets a serious upgrade with this bright, refreshing infused water that lets simple, whole ingredients do all the work. Lemon and ginger steep slowly in cold filtered water overnight, releasing a gentle citrusy warmth that makes plain water feel like a genuine treat. For anyone managing a condition that demands careful attention to what goes into every sip and bite, this recipe is reassuringly straightforward — just a handful of clean, recognizable ingredients with no hidden additives or processed components to worry about. The optional mint leaves add a cool, subtle freshness if you want to take it up a notch. It's the kind of thing you prep before bed and wake up to something that feels almost luxurious waiting in the fridge. Serve it over ice straight from the pitcher, or strain it for a cleaner pour — either way, it's a genuinely enjoyable way to keep a sensitive system well-hydrated throughout the day.
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Learn more →Ingredients
4 servings
- 8 cups cold filtered water
- 1 large lemon, thinly sliced into rounds
- 1 oz fresh ginger (about a 2-inch piece), peeled and thinly sliced
- 4–6 fresh mint leaves (optional)
Instructions
- 1
Slice the lemon into thin rounds, about 1/4 inch thick, and peel and thinly slice the ginger.
- 2
Add the lemon slices and ginger to a large pitcher or mason jar. Add the mint leaves, if using.
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