Capsaicin Free Lemon Ginger Iced Tea
Bright, zingy, and deeply refreshing, this iced tea is the kind of drink that makes you want to sit on a porch and do absolutely nothing for a while. Fresh ginger is simmered low and slow until the water turns fragrant and golden, giving the whole batch a warm, aromatic backbone that pairs beautifully with the tartness of real lemon juice. Maple syrup brings a gentle, rounded sweetness that feels a little more interesting than plain sugar without overpowering the other flavors. For anyone avoiding capsaicin, this is a naturally safe sip — every ingredient here is straightforward and heat-free, with no hidden spice concerns to navigate. The technique is simple: steep, strain, chill, and pour over ice. A few lemon slices or fresh mint on top make it look like something you'd pay good money for at a café. It's the kind of homemade drink that disappears fast, so you might want to make a double batch right from the start.
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Learn more →Ingredients
4 servings
For the tea
- 6 cup water
- 4 black tea bags
- 1 oz fresh ginger (about a 2-inch piece), peeled and thinly sliced
- ¼ cup fresh lemon juice (from about 2 lemons)
- 3 tbsp maple syrup, plus more to taste
For serving
- ice cubes, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine 4 cups water and the sliced ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the water is fragrant and lightly golden.
- 2
Remove the saucepan from the heat. Add the tea bags and steep for 4 minutes, then remove and discard the tea bags. Do not squeeze the bags.
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