
Fresh strawberries get crushed and strained into a gorgeous deep-pink juice that mingles with bold black tea and a bright hit of fresh lime β the result is a drink that looks like summer in a glass and tastes even better than it looks. Maple syrup brings just enough sweetness without overpowering the fruit, and every single ingredient here is naturally free of legumes, so there's nothing to second-guess or swap out. It's the kind of refreshing, crowd-pleasing drink that works equally well for a backyard gathering or a quiet afternoon on the porch. The process is simple: steep, crush, strain, chill, and pour β no fancy equipment needed beyond a fine-mesh strainer and a pitcher. Lime slices and fresh mint take the presentation from casual to genuinely impressive with almost zero extra effort. Make a big batch, keep it in the fridge, and watch it disappear faster than you'd expect.
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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.
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.
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