Eggless Ginger Lemon Iced Tea
Bold, bright, and refreshingly homemade, this iced tea is the kind of drink that makes you wonder why you ever bought the bottled stuff. Simmering fresh ginger in water before steeping the tea bags is the move here — it coaxes out a warm, spicy depth that you just can't get from a powder or syrup. Maple syrup sweetens everything naturally, and a generous squeeze of fresh lemon juice keeps it lively and tart without tipping into cloying territory. The whole thing comes together in one saucepan and a pitcher, which means cleanup is minimal and the reward is massive. Served over ice with a few mint sprigs and lemon slices, it looks like something from a café menu but costs a fraction of the price. It's naturally free of eggs and any of the usual hidden additives that sneak into commercial teas and flavored drinks, so what you're pouring is exactly what you made.
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Learn more →Ingredients
4 servings
For the tea
- 6 cup water
- 4 black tea bags
- 1 oz fresh ginger (about a 2-inch piece), peeled and thinly sliced
- ¼ cup maple syrup
- 3 tbsp fresh lemon juice (from about 2 lemons)
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine 4 cups water and the sliced ginger in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, until the water is fragrant and lightly golden.
- 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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