Eosinophilic Esophagitis Friendly Pineapple Ginger Iced Tea
Bright, tropical, and just a little spicy, this iced tea is the kind of drink that makes a regular afternoon feel like a mini vacation. Fresh ginger is simmered directly into the water before the tea bags even hit the pot, which means every sip carries that warm, zingy depth without any artificial flavoring or mystery additives. Sweetness comes from maple syrup, which dissolves cleanly into the hot liquid and lets you dial the level up or down to your exact preference. The fresh pineapple juice — pressed from real fruit and strained smooth — gives the whole thing a sunny, tangy backbone that pairs beautifully with the black tea base. A splash of lime juice at the end ties everything together with just enough brightness to keep it from tasting flat. Managing eosinophilic esophagitis often means scrutinizing every packaged drink for trigger ingredients, and this one sidesteps that entirely by relying on whole, straightforward components you prep yourself. Pour it over a tall glass of ice, tuck in a pineapple wedge, and enjoy something genuinely refreshing that you made from scratch.
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Learn more →Ingredients
4 servings
For the tea base
- 4 cups water
- 4 black tea bags
- 1 oz fresh ginger, peeled and thinly sliced (about a 2-inch piece)
- 3 tbsp maple syrup, plus more to taste
- 1 ½ cups fresh pineapple juice (from about ½ medium pineapple, juiced or blended and strained)
- 1 tbsp fresh lime juice
For serving
- 2 cups ice cubes
- fresh pineapple wedges, for garnish (optional)
- fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the water and sliced ginger in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, add the tea bags, and steep for 5 minutes, until the tea is deep amber and fragrant.
- 2
Remove and discard the tea bags. Stir in the maple syrup until fully dissolved. Let the ginger continue to steep in the hot tea for another 5 minutes, then strain through a fine-mesh strainer into a pitcher, pressing the ginger slices to extract their flavor; discard the solids.
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