Eosinophilic Esophagitis Friendly Turmeric Ginger Iced Tea
This golden, fragrant iced tea is the kind of drink that feels like a treat while quietly doing you a lot of good. Fresh ginger is simmered low and slow with ground turmeric and a pinch of black pepper, coaxing out deep, warming flavor before the black tea even enters the picture. Maple syrup brings gentle sweetness without refined sugar, and a squeeze of fresh lemon brightens the whole thing into something genuinely refreshing. Managing eosinophilic esophagitis often means scrutinizing every label for common trigger ingredients, and this recipe sidesteps that stress entirely — every component is straightforward, whole, and easy to verify. The straining step keeps the texture smooth and easy to swallow, which matters more than most recipes acknowledge. Poured over ice with a lemon slice, it looks beautiful enough to serve to guests who have no dietary restrictions at all and they will still ask for the recipe.
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Learn more →Ingredients
4 servings
For the tea
- 4 cups water
- 4 black tea bags
- 1 tbsp fresh ginger, peeled and thinly sliced
- 1 tsp ground turmeric
- 3 tbsp maple syrup
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 pinch black pepper
For serving
- 2 cups ice cubes
- lemon slices, for garnish (optional)
Instructions
- 1
Combine the water, sliced ginger, ground turmeric, and black pepper in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the liquid is a deep golden-yellow and fragrant.
- 2
Remove the saucepan from the heat. Add the tea bags and steep for 4 minutes, then remove and discard the tea bags.
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