Eosinophilic Esophagitis Friendly Rosemary Citrus Detox Water
Staying well-hydrated can feel like a chore, but this infused water makes it genuinely something to look forward to. Bright citrus rounds, cool cucumber slices, and fragrant rosemary turn a plain pitcher of filtered water into something that looks and smells like it came from a spa. For anyone managing eosinophilic esophagitis, finding flavorful drinks that don't rely on common trigger ingredients or artificial additives is a real win — and every ingredient here is clean, whole, and straightforward. The trick of gently bruising the rosemary sprigs before adding them to the pitcher is a small step that makes a big difference, coaxing out that piney, aromatic depth without any heat. After just an hour in the fridge, the water takes on a soft golden tint and a scent that makes you actually want to reach for your glass. Keep it chilled and enjoy it within eight hours for the best flavor — after that, the citrus starts to turn bitter and it's time to start a fresh batch.
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Learn more →Ingredients
4 servings
- 2 quarts cold filtered water
- 1 medium navel orange, thinly sliced into rounds
- 1 medium lemon, thinly sliced into rounds
- ½ medium cucumber, thinly sliced
- 4 sprigs fresh rosemary
- 1 cup ice cubes
Instructions
- 1
Wash the orange, lemon, cucumber, and rosemary sprigs thoroughly under cold running water.
- 2
Slice the orange and lemon into thin rounds, about 1/4 inch thick, and slice the cucumber into thin rounds of the same thickness.
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