Pecan Free Pineapple Ginger Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.8

(23)

This iced tea is the kind of drink that makes you feel like you're somewhere tropical even if you're just sitting on your back porch. Fresh ginger is simmered directly in the water before the tea bags ever hit the pot, which means every sip carries a warm, spicy backbone that balances beautifully against the bright sweetness of fresh pineapple juice. A squeeze of lime ties it all together with just enough tartness to keep things lively. Maple syrup does the sweetening here, and you can dial it up or down depending on how sweet your pineapple is running that day. The whole process is straightforward — steep, strain, chill, pour — and the result looks stunning in a tall glass with a wedge of pineapple and a sprig of mint. It's naturally free of any tree nuts by design, relying entirely on fruit, spice, and tea for its complexity, so there's nothing to second-guess in the ingredient list. Make a big pitcher ahead of time and it'll keep in the fridge, ready to pour whenever the afternoon heat hits.

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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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