Eosinophilic Esophagitis Friendly Mint Citrus Infused Water
Staying hydrated can feel like a chore, but this infused water makes it genuinely something to look forward to. Fresh lemon, orange, and mint transform a plain pitcher of cold water into something bright, lightly fragrant, and quietly refreshing. For anyone managing eosinophilic esophagitis, finding flavorful drinks that don't rely on common trigger ingredients can be a real challenge — this one keeps things beautifully simple with just whole fruit and herbs. The technique of gently pressing the mint leaves rather than tearing them is a small but smart move that coaxes out the oils without turning anything bitter. After an hour in the fridge, the water picks up a delicate citrus blush and a clean, cool aroma that makes every glass feel a little special. Just remember to discard the fruit and mint after eight hours so the pith doesn't overpower the flavor. It's the kind of thing you'll want to keep a pitcher of in the fridge all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 8 cups cold water
- 1 medium lemon, thinly sliced into rounds
- ½ medium orange, thinly sliced into rounds
- 10 fresh mint leaves
- 1 cup ice cubes
Instructions
- 1
Add the lemon rounds, orange rounds, and mint leaves to a large pitcher. Gently press the mint leaves once or twice with a spoon to release their oils without tearing them.
- 2
Pour the cold water over the fruit and mint, then add the ice cubes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!