High Fructose Corn Syrup Free Ginger Lemon Iced Tea
Iced tea sounds simple enough, but most store-bought versions and even some homemade recipes sneak in corn syrup or sweetened syrups loaded with it. This version keeps things clean by using maple syrup as the sweetener, which dissolves beautifully into the warm ginger-infused brew and adds a subtle depth that plain sugar just can't match. The base starts with fresh ginger simmered until the water turns fragrant and lightly golden — that step alone makes this feel like something special rather than just a pitcher of tea. Bright lemon juice gets stirred in at the end, balancing the warmth of the ginger with a citrusy lift that makes every sip genuinely refreshing. Served over ice with optional lemon slices and fresh mint, it looks as good as it tastes. It's the kind of drink you'll want to keep a pitcher of in the fridge all week.
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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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