Low FODMAP White Tea Cucumber Cooler

Total time45 min

Prep time10 min

Cook time5 min

5.0

(23)

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Ingredients

4 servings

For the tea base

2 cups water
2 white tea bags
1 tbsp raw honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.

For the cooler

1 english cucumber (about 10 oz), thinly sliced
1-inch piece fresh ginger, peeled and thinly sliced
2 tbsp fresh lemon juice (from about 1 lemon)
2 cups cold water
1 cup ice cubes

For serving

4–6 fresh mint leaves (optional)
4 thin cucumber slices, for garnish (optional)

Instructions

1
Bring 2 cups of water to 175°F (80°C) in a small saucepan — just below a simmer, with small bubbles beginning to form at the bottom. Remove from heat, add the white tea bags, and steep for 3–4 minutes until the liquid is pale gold. Remove the tea bags without squeezing them.
2
Stir the raw honey into the hot tea until fully dissolved. Let the sweetened tea cool to room temperature, about 15–20 minutes.

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