Shellfish Free Pineapple Ginger Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.8

(23)

Shellfish Free Pineapple Ginger Iced Tea

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 a deep, aromatic heat that dried or powdered ginger simply can't match. Real pineapple juice — pressed from actual fruit and strained smooth — gives the whole thing a lush, sun-ripened sweetness, while a squeeze of lime keeps it from tipping into cloying territory. Maple syrup ties it all together with a gentle, rounded sweetness that feels a little more interesting than plain sugar. The whole process is straightforward: steep, strain, chill, pour. It's naturally free from anything ocean-derived, so there's zero label-reading stress — just clean, whole ingredients doing exactly what they should. Serve it over a tall glass of ice with a pineapple wedge on the rim and it looks as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!