Mushroom Free Lemon Ginger Iced Tea

Total time50 min

Prep time10 min

Cook time10 min

4.7

(4)

Bright, zingy, and deeply refreshing, this iced tea is the kind of drink that makes you wonder why you ever bought the bottled stuff. Fresh ginger is simmered low and slow until the water turns fragrant and golden, building a warm, spicy backbone that plays beautifully against the tartness of real squeezed lemon juice. Maple syrup brings just enough sweetness to round everything out without tipping into sugary territory — and you can always dial it up or down to suit your taste. The whole thing comes together in one saucepan, gets strained clean, and chills in the fridge until you're ready to pour it over a tall glass of ice. Optional lemon slices and fresh mint make it look like something you'd order at a nice café, but it costs a fraction of the price. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's zero guesswork and no label-scanning required. It's a genuinely crowd-pleasing drink that just happens to work perfectly for anyone navigating mushroom-related dietary concerns.

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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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