Eggless Lemon Ginger Iced Tea
Bright, zingy, and deeply refreshing, this iced tea layers the warmth of fresh ginger with the tartness of real lemon juice for a drink that tastes far more sophisticated than anything you'd pull from a bottle. Simmering the ginger directly in the water before steeping the black tea is the move here — it coaxes out a gentle heat and a gorgeous golden color that makes the whole pitcher look as good as it tastes. Maple syrup brings just enough sweetness to round everything out, and you can dial it up or down to suit your crowd. Everything in this recipe is naturally free of eggs, so there's nothing to swap or second-guess — just clean, wholesome ingredients doing exactly what they should. Poured over ice with a few lemon slices and a sprig of fresh mint, it's the kind of drink that disappears fast at a backyard gathering or a lazy afternoon at home. Make a big batch and keep it in the fridge — it only gets better as the flavors settle.
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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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