Eosinophilic Esophagitis Friendly Turmeric Green Iced Tea with Lemon
This golden, fragrant iced tea is the kind of drink that feels like a treat while quietly doing something good for you. Brewed with green tea, fresh ginger, turmeric, cinnamon, and a crack of black pepper, it has a warm, layered depth that store-bought teas simply can't match — and none of the mystery additives that can make packaged beverages a concern. Honey and fresh lemon juice round out the flavor with just the right balance of sweet and bright, making every sip genuinely refreshing. For anyone managing eosinophilic esophagitis, finding flavorful drinks that don't rely on common trigger ingredients can feel like a constant puzzle, and this recipe sidesteps that frustration entirely with a short, clean ingredient list. The process is simple: simmer, steep, strain, chill, and pour over ice. Straining out the ginger and spice sediment gives you a smooth, clear tea that's as easy on the throat as it is on the eyes. Keep a pitcher in the fridge and you'll have a soothing, satisfying drink ready whenever you need it.
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Learn more →Ingredients
4 servings
- 4 cups water
- 4 green tea bags
- 1 tsp ground turmeric
- 1 tsp fresh ginger, peeled and thinly sliced
- ¼ tsp ground cinnamon
- ⅛ tsp black pepper, freshly ground
- 2 tbsp honey
- 3 tbsp fresh lemon juice (from about 1–2 lemons)
For serving
- ice, for serving
- lemon slices, for serving (optional)
Instructions
- 1
Combine the water, turmeric, ginger slices, cinnamon, and black pepper in a medium saucepan. Bring to a gentle simmer over medium heat, then remove from the heat.
- 2
Add the green tea bags to the hot spiced water and steep for 3–4 minutes, until the tea is a deep golden-green. Remove and discard the tea bags — do not squeeze them, as this can make the tea bitter.
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