Fish Free Pineapple Ginger Iced Tea
Bright, tropical, and just a little spicy, this iced tea is the kind of drink that makes you feel like you're somewhere warm even when you're standing in your own kitchen. Fresh ginger is simmered directly in the water before the tea bags ever touch it, which means every sip carries that deep, warming heat without any artificial flavoring. Real pineapple juice ā pressed from an actual pineapple ā gives the drink a fruity sweetness that bottled versions simply can't match, and a squeeze of lime keeps everything lively and balanced. Maple syrup steps in as the sweetener, dissolving smoothly into the hot tea and adding a subtle richness that plain sugar doesn't quite deliver. The whole thing comes together in stages ā steep, strain, chill ā so the flavors have time to meld into something genuinely refreshing. It's completely plant-based and built from whole, recognizable ingredients, so there's no label-reading required and no hidden surprises. Serve it over a tall glass of ice with a wedge of pineapple on the rim and it looks as good as it tastes.
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Learn more āIngredients
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 Ā½ cups fresh pineapple juice (from about Ā½ 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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