Rice Free Green Tea Citrus Agua Fresca
This refreshing drink is everything you want on a warm day — bright, lightly sweet, and layered with the kind of flavor that feels way more sophisticated than the effort involved. Freshly squeezed orange and lime juice bring a sunny citrus punch, while gently steeped green tea adds a subtle, earthy depth that makes this feel like something you'd order at a nice café. A touch of maple syrup sweetens the whole thing naturally, and a pinch of salt quietly ties all the flavors together in a way that's hard to put your finger on but impossible to miss. The technique matters here — steeping the tea for exactly three minutes and skipping the squeeze on the bags keeps any bitterness out of the final glass. Everything gets strained into one big pitcher, so it's easy to make ahead and keep cold until you're ready to serve. Poured over ice with a sprig of mint and a citrus wheel, it looks genuinely beautiful without any fuss. Since every ingredient here is naturally grain-free and built from whole, simple components, it fits effortlessly into a rice-free lifestyle without any substitutions or compromises.
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Learn more →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)
- 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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