Low Iodine Pineapple Ginger Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.8

(23)

Tropical, bright, and just a little spicy, this iced tea is the kind of drink that makes you feel like you're somewhere warm even on an ordinary afternoon. Fresh ginger is simmered directly in the water before the tea bags are added, which means every sip carries that warming, slightly peppery depth without any artificial flavoring or packaged syrups to worry about. Maple syrup steps in as the sweetener here — a smart swap that keeps things naturally derived and easy to control, since you can always stir in a little more to suit your taste. Fresh pineapple juice, squeezed or blended and strained right from the fruit, gives the drink its golden color and a juicy sweetness that bottled versions just can't match. A splash of lime juice ties everything together with a clean, citrusy finish that keeps the whole glass from feeling too sweet. Managing iodine intake can make even simple pleasures feel complicated, but this recipe sticks to whole, straightforward ingredients — fresh fruit, ginger, tea, and a touch of maple syrup — so you can sip without second-guessing. Pour it over a tall glass of ice and add a pineapple wedge if you're feeling fancy; it's genuinely that good.

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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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