Brazil Nut Free Pineapple Ginger Iced Tea
Bright, tropical, and just a little spicy, this iced tea is the kind of drink that makes a regular afternoon feel like a vacation. Fresh ginger is simmered directly in the water before the tea bags even hit the pot, which means every sip carries that warm, zingy heat all the way through. Real pineapple juice — pressed from an actual pineapple — gives the drink a fruity depth that no bottled version can match, and a squeeze of lime keeps everything tasting crisp and lively. Maple syrup sweetens the whole thing naturally, and you can dial it up or down right in the glass to suit your taste. The process is straightforward: steep, strain, chill, and pour over ice, with optional pineapple wedges and mint to make it look as good as it tastes. For anyone navigating tree nut allergies, this recipe is a genuinely safe and satisfying option — every ingredient is clean and easy to verify, with no hidden blends or processed shortcuts to second-guess. It's the kind of homemade refresher you'll want to keep a pitcher of in the fridge all summer long.
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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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