Soy Free Pineapple Ginger Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.8

(23)

Tropical, bright, 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 that warming, aromatic kick without any powdered shortcuts. Real pineapple juice — pressed from actual fruit and strained smooth — gives the drink a natural sweetness and acidity that no bottled version can quite match, and a squeeze of lime ties everything together with a clean, citrusy finish. Maple syrup does the sweetening here, keeping the whole recipe free of any processed additives or hidden fermented ingredients that can sneak into other sweeteners. The result is a pitcher drink that's completely clean-label and naturally free of soy in every component, from the tea base to the garnish. It's refreshing enough to serve at a backyard gathering but easy enough to make on a Tuesday just because you want something better than plain water.

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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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