Low Iodine White Tea Cucumber Cooler
This drink is the kind of thing you make once and then find yourself craving all summer long. Pale gold tea meets crisp cucumber, bright lemon, and a gentle kick of fresh ginger in a combination that feels both refreshing and a little sophisticated. White tea is steeped low and slow — just below a simmer — to coax out its delicate, slightly floral notes without any bitterness, and raw honey rounds everything out with natural sweetness. For anyone navigating iodine restrictions, this cooler is a genuinely easy win: every ingredient here is naturally free of the iodized salt, seafood, and dairy that tend to make beverages and flavored drinks tricky territory. There's no label-reading stress, no specialty store run — just a pitcher, a handful of fresh ingredients, and about half an hour of mostly hands-off time. Serve it over ice with a few mint leaves and a cucumber ribbon draped over the glass, and it looks like something from a spa menu.
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Learn more →Ingredients
4 servings
For the tea base
- 2 cups water
- 2 white tea bags
- 1 tbsp raw 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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