BHA & BHT Free Pineapple Ginger Iced Tea
Tropical, zingy, and refreshingly homemade, this iced tea is the kind of drink that makes you feel like you're on vacation without leaving your kitchen. Fresh ginger is simmered directly in the water before the tea bags even go in, which means every sip carries that warm, spicy depth you just can't get from a powder or extract. Real pineapple — juiced and strained from an actual piece of fruit — brings a bright sweetness that bottled versions simply can't match, and a squeeze of lime ties everything together with a little citrus edge. Maple syrup does the sweetening here, which keeps the whole thing clean and free from the synthetic preservatives that sneak into so many store-bought beverages and flavored syrups. For anyone navigating BHA and BHT concerns, that matters more than most people realize — those additives turn up in unexpected places, including packaged teas and commercial juice blends. Because every ingredient in this recipe is whole and straightforward, you know exactly what's going into your glass. Serve it over a big pile of ice with a wedge of pineapple on the rim and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the tea base
- 4 cups water
- 4 black tea bags
- 1 oz fresh ginger, peeled and thinly sliced (about a 2-inch piece)
- 3 tbsp maple syrup, plus more to taste
- 1 ½ cups fresh pineapple juice (from about ½ medium pineapple, juiced or blended and strained)
- 1 tbsp fresh lime juice
For serving
- 2 cups ice cubes
- fresh pineapple wedges, for garnish (optional)
- fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the water and sliced ginger in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, add the tea bags, and steep for 5 minutes, until the tea is deep amber and fragrant.
- 2
Remove and discard the tea bags. Stir in the maple syrup until fully dissolved. Let the ginger continue to steep in the hot tea for another 5 minutes, then strain through a fine-mesh strainer into a pitcher, pressing the ginger slices to extract their flavor; discard the solids.
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