Capsaicin Free Kiwi Lime Iced Tea
This drink is the definition of a warm-weather refresh — bright, tangy, and just sweet enough to feel like a treat without going overboard. Ripe kiwi brings a tropical tartness that pairs beautifully with fresh lime juice, while the green tea base adds a subtle earthy depth that keeps everything grounded. Maple syrup does the sweetening here, which means no refined sugar and a gentle, rounded flavor that doesn't compete with the fruit. The whole thing gets blended smooth and strained, so you end up with a silky, vibrant drink that looks as good as it tastes. For anyone navigating a capsaicin-free lifestyle, this is the kind of recipe that proves you're not missing out on anything — bold flavor comes from fruit and citrus, not heat. Garnish with a few mint leaves and a lime wheel and it looks like something you'd pay too much for at a café.
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Learn more →Ingredients
2 servings
For the tea base
- 2 cups water
- 2 green tea bags
For blending
- 3 medium kiwis, peeled and roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp maple syrup
- 1 cup ice cubes
For serving
- lime slices, for serving (optional)
- fresh mint leaves, for serving (optional)
Instructions
- 1
Bring 2 cups of water to a boil in a small saucepan. Remove from heat, add the tea bags, and steep for 3–4 minutes, until the tea is a deep golden-green. Remove the bags without squeezing, then let the tea cool to room temperature, about 15–20 minutes.
- 2
Add the cooled tea, chopped kiwi, lime juice, maple syrup, and ice to a blender. Blend on high for 30–45 seconds, until completely smooth with no visible kiwi chunks.
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