Low Fiber Pineapple Ginger Iced Tea
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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)
Ingredient noteLow residue diets limit whole fruits, roots, and botanicals that add fiber. The fresh ginger here is infused and then strained out, leaving virtually no residue, so it is likely low residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 3 tbsp maple syrup, plus more to taste
- 1 ½ cups fresh pineapple juice (from about ½ medium pineapple, juiced or blended and strained)
Ingredient noteLow residue diets limit high-fiber fruit like pineapple. This juice is blended and then strained, which removes the fibrous pulp, so it is likely low residue. If you prefer to always avoid pineapple juice, please tap it and change its rating to Red.
Can be omittedfresh pineapple
- 1 tbsp fresh lime juice
Ingredient noteFruit juice contains far less fiber than whole fruit, so the lime juice used here leaves little residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
For serving
- 2 cups ice cubes
- fresh pineapple wedges, for garnish (optional)Can be omitted
fresh pineapple wedges
- 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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