Eosinophilic Esophagitis Friendly Strawberry Lime Iced Tea

Total time45 min

Prep time10 min

Cook time5 min

4.8

(25)

Eosinophilic Esophagitis Friendly Strawberry Lime Iced Tea

Few drinks feel as refreshing as a tall glass of iced tea on a warm day, and this strawberry lime version is genuinely stunning — both in flavor and that deep blush-pink color. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger ingredients, so having a homemade drink this good in your rotation is a real win. The ingredient list is beautifully simple: black tea, fresh strawberries, lime juice, and a touch of maple syrup for sweetness — no artificial flavors, no mystery additives, no common allergens hiding in the mix. Crushing the strawberries by hand and straining them gives you all that bright, fruity flavor without any pulp or texture that could be irritating. The maple syrup dissolves right into the warm tea base, so the sweetness is smooth and even throughout every sip. It comes together with minimal effort and chills quickly, making it easy to keep a pitcher ready in the fridge for whenever you need something cool and satisfying.

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Ingredients

4 servings

For the tea base

3 cups water
4 black tea bags
3 tbsp maple syrup

For the strawberry infusion

1 ½ cups fresh strawberries, hulled and halved
3 tbsp fresh lime juice (from about 2 limes)
1 cup cold water

For serving

3 cups ice cubes
lime slices, for garnish (optional)
fresh mint sprigs, for garnish (optional)

Instructions

1
Bring 3 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 stir in the maple syrup until dissolved. Set aside to cool for 10 minutes.
2
While the tea cools, combine the strawberries and 1 cup cold water in the saucepan (or a separate bowl). Use a fork or the back of a spoon to crush the strawberries until they release their juice and the water turns deep pink, about 1 minute.

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