High Fructose Corn Syrup Free Strawberry Lime Iced Tea

Total time45 min

Prep time10 min

Cook time5 min

High Fructose Corn Syrup Free Strawberry Lime Iced Tea

Bright, fruity, and refreshingly tart, this strawberry lime iced tea is the kind of drink that makes a hot afternoon feel instantly better. The sweetness comes entirely from maple syrup, which means you get a clean, natural flavor without any of the overly processed sweetness that sneaks into so many store-bought teas and bottled drinks. Fresh strawberries are crushed and strained right into the pitcher, giving the tea a gorgeous deep-pink color and real fruit flavor that no syrup or concentrate can replicate. A generous squeeze of fresh lime juice ties everything together with a bright, citrusy kick that keeps each sip lively and balanced. It's the kind of recipe that looks impressive but comes together with minimal effort — just steep, crush, strain, and chill. Serve it over ice with a few lime slices and mint sprigs, and it's practically begging to be photographed before anyone takes a sip.

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

3 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
See all
3 tbsp maple syrup

For the strawberry infusion

1 ½ cups fresh strawberries, hulled and halved
3 tbsp fresh lime juice (from about 2 limes)
1 cup cold water

For serving

3 cups ice cubes
lime slices, for garnish (optional)
fresh mint sprigs, for garnish (optional)

Instructions

1
Bring 3 cups of water to a boil in a medium saucepan over high heat. Remove from the heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags, then stir in the maple syrup until dissolved. Set aside to cool for 10 minutes.
2
While the tea cools, combine the strawberries and 1 cup cold water in the saucepan (or a separate bowl). Use a fork or the back of a spoon to crush the strawberries until they release their juice and the water turns deep pink, about 1 minute.

Want the full recipe?

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