Mushroom Free Pineapple Ginger Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.8

(23)

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 on an ordinary afternoon. Fresh ginger is simmered directly in the water before the tea bags ever hit the pot, which means every sip carries that clean, zingy heat without any bitterness. Real pineapple juice — pressed and strained from fresh fruit — gives the whole thing a sunny sweetness that no bottled version can quite match, and a squeeze of lime keeps it lively and balanced. Maple syrup does the sweetening here, dissolving smoothly into the hot tea so there's no grainy residue and you can easily dial the sweetness up or down to your taste. The result is a layered, complex iced tea that looks stunning over ice with a wedge of pineapple on the rim. It's naturally free of anything funky or hard to source, just honest ingredients doing exactly what they're supposed to do.

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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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