Mushroom Free Lemon-Basil Mint Green Tea
Bright, herby, and genuinely refreshing, this iced green tea is the kind of drink that makes you want to sit outside and do absolutely nothing for a while. Fresh mint and basil steep alongside the tea bags, layering in a cool, garden-forward aroma that you simply can't get from a bottled beverage. Raw honey brings a gentle floral sweetness, and a generous squeeze of lemon ties everything together with just the right amount of brightness. The technique here matters — keeping the water at 175°F instead of a rolling boil protects the delicate green tea from turning bitter, so every sip stays clean and smooth. Every single ingredient in this recipe is naturally free from fungi and fungal derivatives, so there's no label-scanning or substitution stress involved. It comes together with minimal effort, and the pitcher keeps well in the fridge, making it easy to have something genuinely delicious on hand all week.
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Learn more →Ingredients
4 servings
- 4 cups water
- 4 green tea bags
- ½ cup fresh mint leaves, loosely packed
- ½ cup fresh basil leaves, loosely packed
- 3 tbsp raw honey
- 3 tbsp fresh lemon juice (from about 1–2 lemons)
For serving
- 1 lemon, thinly sliced (optional)
- ice, for serving
Instructions
- 1
Bring 4 cups of water to 175°F (80°C) in a small saucepan — just below a simmer, with small bubbles beginning to form at the bottom. Remove from heat.
- 2
Add the green tea bags, mint leaves, and basil leaves to the hot water. Steep for 4–5 minutes, until the tea is a clear golden-green and the herbs are fragrant. Do not steep longer, as the tea can turn bitter.
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