Low FODMAP Green Tea Citrus Agua Fresca

Total time45 min

Prep time10 min

Cook time5 min

4.9

(15)

This refreshing pitcher drink is exactly what a warm afternoon calls for — bright citrus, delicate green tea, and just enough sweetness to feel like a treat without going overboard. The combination of freshly squeezed orange and lime juice gives it a vibrant, layered flavor that store-bought drinks simply can't match. Keeping portions in check is the key to making this work for sensitive digestive systems, and the recipe does that thoughtfully — the maple syrup and orange juice are both measured to stay well within comfortable limits per serving. Steeping the tea just long enough to draw out that pale gold-green color (without squeezing the bags and releasing bitter tannins) keeps the base clean and smooth. A pinch of fine salt ties the citrus and tea together in a way that's subtle but makes a real difference. It serves four, comes together with minimal effort, and looks genuinely beautiful garnished with a thin citrus slice and a sprig of fresh mint.

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Ingredients

4 servings

For the green tea base

4 cups water
4 green tea bags
3 tbsp maple syrup, plus more to taste

For the citrus blend

¾ cup fresh orange juice (from about 2 medium oranges)
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 tablespoons per serving, so it is likely fine.
¼ cup fresh lime juice (from about 3 limes)
2 cups cold water
¼ tsp fine salt

For serving

1 cup ice cubes, for serving
4 thin orange or lime slices, for garnish (optional)
4 fresh mint sprigs, for garnish (optional)

Instructions

1
Bring 4 cups of water to a boil in a medium saucepan, then remove from the heat. Add the green tea bags and steep for 3 minutes, until the tea is a clear, pale gold-green color. Remove and discard the bags — do not squeeze them, as this releases bitter tannins.
2
Stir the maple syrup into the hot tea until fully dissolved. Let the sweetened tea cool to room temperature, about 20 minutes, then refrigerate until cold, at least 10 minutes.

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