Paraben Free Pineapple Ginger Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.8

(23)

Tropical, zingy, and deeply refreshing, this iced tea is the kind of drink that makes you feel like you've got your life together. Fresh ginger is simmered directly in the water before the tea bags ever hit the pot, which means every sip carries that warm, spicy depth without any shortcuts. Real pineapple juice — pressed from an actual pineapple — brings a bright sweetness that no bottled concentrate can match, and a squeeze of lime ties everything together with just the right amount of citrus edge. Maple syrup does the sweetening here, keeping the ingredient list clean and free from the synthetic additives that sneak into so many store-bought beverages and flavored drinks. For anyone navigating sensitivities to preservatives or artificial compounds, building a drink from whole, recognizable ingredients like these is exactly the kind of approach that takes the guesswork out of what you're putting in your body. It's elegant enough to serve to guests over ice with a pineapple wedge, but honestly easy enough to make on a random Tuesday afternoon when you just want something better than whatever's in the fridge.

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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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