Oral Allergy Syndrome Friendly Pineapple Ginger Iced Tea
Tropical, zingy, and deeply refreshing, this iced tea is the kind of drink that makes you feel like you're somewhere warm even on an ordinary afternoon. Fresh pineapple juice brings a bright, sun-ripened sweetness, while ginger-steeped black tea adds warmth and depth that keeps every sip interesting. For anyone navigating oral allergy syndrome, homemade drinks can be a minefield — store-bought fruit teas and juice blends often sneak in raw botanical extracts or uncooked fruit purees that trigger symptoms. Here, the ginger is simmered and strained, the pineapple juice is stirred into already-cooled tea, and maple syrup stands in for honey, keeping the ingredient list clean and straightforward. A splash of lime juice ties everything together with just enough tartness to balance the sweetness. It chills beautifully in the fridge, so you can make a pitcher ahead and pour glasses whenever the mood strikes. Garnish with a pineapple wedge if you want it to look as good as it tastes.
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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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