Eggless Green Tea Citrus Lemonade
This drink is the kind of thing you make once and immediately want to keep on rotation all summer long. Freshly squeezed lemon and orange juice give it a bright, layered citrus punch, while brewed green tea adds a subtle earthy depth that sets it apart from any store-bought lemonade. Maple syrup does the sweetening here, blending seamlessly into the warm tea so every sip is smooth and balanced — no grainy sugar settling at the bottom of the glass. The whole thing is naturally free of eggs and any animal-derived binders, so there's nothing to swap or second-guess; just clean, vibrant ingredients from start to finish. One small but important tip from the instructions: don't squeeze the tea bags when you pull them out, because that's what turns a delicate brew bitter. Served over ice with a sprig of mint and a lemon slice, it looks genuinely impressive for how little effort it takes. It's equally at home at a backyard cookout or a quiet afternoon on the porch.
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Learn more →Ingredients
4 servings
For the green tea base
- 3 cups water
- 3 green tea bags
- ¼ cup maple syrup
For the citrus blend
- ½ cup fresh lemon juice (from about 4 lemons)
- ¼ cup fresh orange juice (from about 1 large orange)
- 1 cup cold water
For serving
- 2 cups ice cubes
- 4 lemon slices, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Bring 3 cups of water to a boil in a small 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 tea 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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