Eosinophilic Esophagitis Friendly Vegan Raspberry Lemonade with Fresh Mint

Tart, fruity, and impossibly refreshing, this raspberry lemonade is the kind of drink that looks like it came from a fancy café but comes together with just a handful of clean, simple ingredients. Managing eosinophilic esophagitis often means scrutinizing every label for common trigger foods like dairy, wheat, eggs, soy, nuts, and fish — and this recipe sidesteps all of them entirely. Fresh raspberries are cooked down with agave syrup into a gorgeous deep-red syrup, then strained smooth so there's nothing unexpected hiding in your glass. Muddled mint adds a cool, herbal lift that makes the whole drink feel a little special without adding any complexity to the ingredient list. Freshly squeezed lemon juice keeps things bright and tangy, and you can nudge the balance toward sweeter or more tart right before serving. It's the kind of beverage you can pour for the whole family without a second thought, and it's pretty enough to serve at a gathering too.

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