Eosinophilic Esophagitis Friendly Lemongrass Ginger Tea
Warm, golden, and deeply aromatic, this simmered tea is the kind of drink that feels like it's doing something good for you from the very first sip. Lemongrass and fresh ginger are gently bruised and sliced to coax out every bit of their fragrant, spicy-sweet character before they ever hit the pot. A pinch of turmeric gives the liquid its beautiful pale gold color and adds an earthy depth that makes this feel far more special than a basic herbal steep. 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 whole ingredients that are naturally free from the usual culprits. Honey rounds out the heat with just enough sweetness, and a thin lemon slice at the end brightens the whole cup without overwhelming the delicate balance. The simmering and steeping process is simple and hands-off, making it easy to work into a morning routine or wind-down ritual. It's soothing, it's satisfying, and it's the kind of thing you'll want to make again the moment the mug is empty.
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Learn more →Ingredients
2 servings
- 2 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 1-inch piece fresh ginger, peeled and thinly sliced
- ¼ tsp ground turmeric
- 2 ½ cups water
- 1–2 tsp honey, to taste
For serving
- 1–2 thin slices fresh lemon, for serving (optional)
Instructions
- 1
Lay the lemongrass pieces on a cutting board and press firmly with the flat side of a knife or the heel of your hand until the stalks crack open slightly — this releases the aromatic oils.
- 2
Combine the lemongrass, ginger, turmeric, and water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 12–15 minutes, until the liquid is fragrant and a pale golden color.
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