Low FODMAP Strawberry Lime Iced Tea
Few drinks feel as refreshing as a tall glass of iced tea on a warm afternoon, and this strawberry lime version is genuinely stunning — deep pink, bright, and just sweet enough. Fresh strawberries are crushed and strained into the pitcher, so you get all that fruity flavor without any pulp or fuss. Maple syrup sweetens the brew at a portion that stays well within gut-friendly limits, making it a smart swap for high-fructose sweeteners that can cause trouble for sensitive digestive systems. The squeeze of fresh lime juice ties everything together with a citrusy zing that makes each sip feel lively rather than flat. It serves four, so it's perfect for a weekend brunch spread or just keeping a pitcher cold in the fridge for the week. Garnish with lime slices and a sprig of mint if you want it to look as good as it tastes — though honestly, the color alone does most of the work.
About FigFig 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
Ingredient noteBlack tea is only a FODMAP concern when brewed very strong, since natural sugar levels rise with brew strength; this recipe steeps 4 tea bags in about 4 cups of liquid, an ordinary (not strong) brew, so a serving is likely fine on a low FODMAP diet. If you prefer to always avoid black tea bags, please tap it and change its rating to Red.
- 3 tbsp maple syrup
For the strawberry infusion
- 1 ½ cups fresh strawberries, hulled and halved
Ingredient noteA serving of up to about 5 strawberries is low in FODMAPs. This recipe contains only about 1/3 cup of strawberries per serving, making it likely Low FODMAP. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 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!