Eosinophilic Esophagitis Friendly Sparkling Lemonade Berry Iced Tea
This drink is a total showstopper — layers of ruby-red berry, bright citrus, and fizzy sparkle that look as good as they taste. Managing eosinophilic esophagitis often means scanning every label for trigger ingredients, and it's genuinely refreshing to have a festive, crowd-worthy beverage built from a short list of whole, recognizable ingredients. Fresh strawberries get muddled right in the pitcher, releasing their natural juice and color without any artificial flavoring or preservatives to worry about. The lemon syrup is sweetened with maple syrup instead of processed sugar syrups that can hide additives, and it comes together in just a couple of minutes on the stovetop. Everything gets strained before serving, so you get a smooth, clean sip every time — no unexpected textures or solids. Topped off with chilled sparkling water, it's effervescent and cooling, perfect for sipping slowly and savoring without any second-guessing what's in your glass.
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Learn more →Ingredients
4 servings
For the tea base
- 4 black tea bags
- 3 cups boiling water
For the lemon syrup
- ¼ cup maple syrup
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ¼ cup water
For the berry layer
- 16 medium strawberries, hulled and halved (about 200 g)
For assembling
- 2 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 lemon slices, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Place the tea bags in a heatproof pitcher or large measuring cup. Pour the 3 cups of boiling water over them and steep for 4–5 minutes, until the tea is deep amber and full-flavored. Remove the bags without squeezing, then let the tea cool to room temperature, about 20–25 minutes.
- 2
While the tea steeps, combine the maple syrup, lemon juice, lemon zest, and 1/4 cup water in a small saucepan over medium heat. Stir until the maple syrup is fully dissolved, about 2 minutes — the mixture should be smooth and slightly steaming but not boiling. Remove from heat and let cool for 5 minutes.
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