Eosinophilic Esophagitis Friendly Strawberry Basil Iced Tea
This refreshing drink is everything a summer sip should be — fruity, fragrant, and just sweet enough to feel like a treat. Fresh strawberries are simmered down with maple syrup until they release a gorgeous deep-pink juice, then infused with basil for a herbal lift that makes this feel genuinely special. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger ingredients, and this recipe sidesteps those concerns entirely by relying on whole, straightforward ingredients with no hidden additives or allergen-heavy sweeteners. Maple syrup stands in beautifully as the sweetener, keeping things clean without sacrificing any richness. The basil steeps right into the warm syrup, so you get that aromatic depth without any extracts or flavorings that could cause concern. Once everything is strained and chilled, you're left with a pitcher of something that looks and tastes like it came from a fancy café. Pour it over ice and let those strawberry garnishes do their thing — this one is as pretty as it is safe to enjoy.
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Learn more →Ingredients
4 servings
For the tea
- 4 cups water
- 4 black tea bags
For the strawberry basil syrup
- 1 lb fresh strawberries, hulled and halved
- ½ cup maple syrup
- ½ cup water
- ½ cup fresh basil leaves, loosely packed
To finish
- 2 cups cold water
For serving
- ice, for serving
- fresh basil sprigs, for garnish (optional)
- sliced strawberries, for garnish (optional)
Instructions
- 1
Bring 4 cups of water to a boil in a medium saucepan over high heat. Remove from the heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags, then set the brewed tea aside to cool slightly.
- 2
While the tea steeps, combine the halved strawberries, maple syrup, and 1/2 cup water in the same saucepan (or a second small saucepan) over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the liquid is a deep pink, about 8 minutes.
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