Mushroom Free Green Tea Citrus Lemonade
Bright, refreshing, and naturally free from any fungal ingredients, this citrus lemonade is the kind of drink that feels like sunshine in a glass. Fresh-squeezed lemon and orange juice give it a vibrant, layered tartness, while brewed green tea adds a subtle earthy depth that elevates it well beyond a standard lemonade. Maple syrup steps in as the sweetener, dissolving smoothly into the warm tea and keeping the whole drink clean and plant-based without any unexpected additives. The technique of not squeezing the tea bags is a small but smart move — it keeps the flavor bright and mellow rather than bitter. Everything comes together in one pitcher, making it an easy pour for a crowd or a quiet afternoon treat. Served over ice with a lemon slice and a sprig of fresh mint, it looks as good as it tastes.
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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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