Eosinophilic Esophagitis Friendly Strawberry Honey Syrup
Fresh strawberries, honey, lemon juice, and water — that's the entire ingredient list, and it's exactly the kind of clean simplicity that makes this syrup such a relief to prepare. For anyone managing eosinophilic esophagitis, finding a flavored syrup or topping without triggering ingredients can feel like an impossible task, but this one keeps things beautifully straightforward. The berries are simmered low and slow until they completely break down into a deep, jewel-red liquid that smells absolutely incredible on the stovetop. Straining out the solids gives you a smooth, pourable syrup with no chunky texture to worry about — just pure, concentrated strawberry flavor with a gentle brightness from the lemon. It thickens naturally as it cools, so what comes out of the jar is glossy and lush without any added thickeners or stabilizers. Drizzle it over pancakes, stir it into drinks, or spoon it over safe grains and yogurt alternatives — the uses are endless. A batch keeps in the fridge and makes the whole week feel a little more special.
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Learn more →Ingredients
8 servings
- 1 lb fresh strawberries, hulled and roughly chopped
- 3 tbsp honey
- 2 tbsp fresh lemon juice
- 2 tbsp water
Instructions
- 1
Combine the strawberries, honey, lemon juice, and water in a small saucepan over medium heat. Stir to coat the berries, then bring to a gentle simmer.
- 2
Cook, stirring occasionally and pressing the berries against the side of the pan with a spoon, until the strawberries have completely broken down and the liquid is deep red and slightly thickened, about 15–18 minutes.
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