Eosinophilic Esophagitis Friendly Sparkling Kiwi Lime Infused Water
Staying hydrated while managing eosinophilic esophagitis doesn't have to mean plain, boring water. This sparkling infusion brings together bright, tangy kiwi and zesty lime for a drink that feels genuinely refreshing and a little special. The ingredient list is beautifully short — just fresh fruit, chilled sparkling water, ice, and optional mint — so there's no guesswork about hidden triggers or complicated additives. A gentle press of the fruit before adding the water coaxes out just enough juice to flavor every sip without turning it into a smoothie. After a quick rest in the fridge, the bubbles carry that citrusy, tropical flavor all the way through the glass. It's the kind of drink you'd happily serve at a summer gathering, and nobody would ever guess it was built around a dietary need. Pour it over a tall glass of ice and let the fruit slices float to the top for a presentation that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 medium kiwis, peeled and thinly sliced
- 1 medium lime, thinly sliced
- 4 cups sparkling water, chilled
- 2 cups ice cubes
- 4–6 fresh mint leaves (optional)
Instructions
- 1
Add the kiwi slices and lime slices to a pitcher. If using mint leaves, add them now. Gently press the fruit with the back of a spoon 2–3 times to release some juice without fully mashing.
- 2
Pour the chilled sparkling water over the fruit and stir gently once to combine. Let the pitcher rest in the refrigerator for 30 minutes, until the water is lightly infused with kiwi and lime flavor.
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