
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, spicy backbone that pairs beautifully with the tartness of real squeezed lemon juice. Maple syrup brings just enough sweetness without any of the synthetic additives or preservatives that show up in store-bought flavored teas and bottled lemonades — a genuine concern for anyone keeping their ingredient list clean. Every single component here is straightforward and recognizable, which is exactly the point. The tea steeps right into the ginger-infused water, so the flavors meld together in one pot before everything gets strained into a pitcher and chilled. Garnished with lemon slices and fresh mint, it looks as good as it tastes. Make a big batch, keep it cold, and pour over ice whenever the mood strikes.
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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.
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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