Mushroom Free Turmeric Ginger Iced Tea
This golden, fragrant iced tea is the kind of drink that makes you feel like you're doing something genuinely good for yourself — and it tastes incredible while doing it. Fresh ginger simmers low and slow with ground turmeric and a pinch of black pepper, coaxing out deep, warming flavor before the black tea bags even hit the pot. The result is a richly colored brew with a gentle spice and a brightness that comes from fresh lemon juice stirred in at the end. Maple syrup sweetens everything naturally, and the whole thing gets strained clean and poured over ice until perfectly chilled. For anyone navigating a mushroom-free lifestyle, this recipe is completely worry-free — every ingredient is straightforward and easy to verify, with zero hidden fungi or fungal-derived additives to watch out for. It's refreshing enough for a hot afternoon and interesting enough to serve to guests who will absolutely ask you for the recipe.
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Learn more →Ingredients
4 servings
For the tea
- 4 cups water
- 4 black tea bags
- 1 tbsp fresh ginger, peeled and thinly sliced
- 1 tsp ground turmeric
- 3 tbsp maple syrup
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 pinch black pepper
For serving
- 2 cups ice cubes
- lemon slices, for garnish (optional)
Instructions
- 1
Combine the water, sliced ginger, ground turmeric, and black pepper in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the liquid is a deep golden-yellow and fragrant.
- 2
Remove the saucepan from the heat. Add the tea bags and steep for 4 minutes, then remove and discard the tea bags.
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