Red Meat Allergy Friendly Pineapple Ginger Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

Red Meat Allergy Friendly Pineapple Ginger Iced Tea

This iced tea is the kind of drink that makes you feel like you're somewhere tropical even if you're just sitting in your kitchen. Fresh pineapple juice brings a bright, fruity sweetness, while simmered ginger adds a warm, spicy backbone that makes every sip genuinely interesting. A splash of lime juice ties it all together with just enough tartness to keep things lively. Maple syrup does the sweetening here, dissolving seamlessly into the hot tea base so there's no grainy residue — just smooth, naturally flavored refreshment. The whole process is straightforward: steep, strain, chill, and pour. Since every ingredient is plant-based and completely free of red meat or any animal-derived proteins, this is a totally worry-free option for anyone navigating that allergy. Dress it up with a pineapple wedge and a sprig of mint, and it looks as good as it tastes.

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Ingredients

4 servings

For the tea base

4 cups water
4 black tea bags
Lipton Black Tea, 8 oz Twinings of London Black Tea English Breakfast - 20 Count Twinings of London Black Tea English Breakfast Decaffeinated - 20 Count PG Tips Black Tea - 40 Count Stash Black Tea English Breakfast - 20 Count
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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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