Eosinophilic Esophagitis Friendly Simple Syrup
Living with eosinophilic esophagitis means scrutinizing every label and second-guessing nearly every packaged product, especially sweeteners and flavored syrups that often sneak in additives, preservatives, or trigger ingredients. This two-ingredient version keeps things beautifully clean — just sugar and water, nothing else. The process is straightforward: a gentle stir over medium heat until the sugar dissolves into a clear, silky liquid, then a slow cool before it goes into the fridge. Because there's no boiling involved, you get a smooth, consistent syrup without any caramelization or off-flavors. It's endlessly useful for sweetening drinks, drizzling over safe foods, or adding a touch of sweetness to recipes where granulated sugar won't dissolve easily. Having a jar ready in the refrigerator means one less thing to stress about when you're already navigating a restricted diet.
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Learn more →Ingredients
16 servings
- 1 cup granulated sugar
- 1 cup water
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved and the liquid is clear, about 3–4 minutes. Do not let the mixture boil.
- 2
Remove the pan from the heat and let the syrup cool in the pan for 20 minutes, until it reaches room temperature.
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