Lemongrass-Ginger Iced Tea with Mint
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Steeping herbs in summer feels like one of the most grounding things I do, especially when they come straight from the garden. This lemongrass-ginger iced tea is one of my favorite herbal blends for hot afternoons: bright from the lemongrass, gently spicy from the ginger, and wonderfully refreshing thanks to garden-fresh mint.
I started making it the summer I had more mint than I could possibly dry, and now it’s a staple. It’s caffeine-free, soothing to the stomach, and feels a little like a spa treatment in a glass. Whether it’s poured at brunch or waiting in a pitcher in the fridge, it turns plain hydration into a small ritual.
Why You’ll Love This Recipe
- ✅ Naturally caffeine-free and soothing
- 🫚 Anti-inflammatory ingredients like ginger and mint
- 🧊 Simple to batch brew and chill
- 🌿 Great for garden-grown lemongrass or mint
- 🍯 Lightly sweetened and thoroughly refreshing
Seasonal Swaps & Tips
- Use stevia leaves or skip the sweetener for a sugar-free version.
- Swap the lemon for lime or orange for a citrus variation.
- Add a pinch of turmeric or a cinnamon stick for extra warmth.
- No fresh lemongrass? Two tablespoons dried works beautifully.
From My Garden
Mint is the plant that taught me abundance can be a little unruly. It spreads past every border I give it, and for years I fought that. Now I lean in — drying it, muddling it, steeping it by the fistful. There’s a slower kind of gratitude in turning a plant’s stubborn generosity into something cooling and unhurried on a hot afternoon. This tea is that gratitude, poured over ice.
Lemongrass-Ginger Iced Tea with Mint
Ingredients
- 3 stalks fresh lemongrass chopped into 1-inch pieces (or 2 tablespoons dried)
- 1 1/2 tablespoons fresh ginger sliced (no need to peel)
- 6 cups filtered water
- 2 to 3 tablespoons honey or maple syrup to taste
- 1 lemon juiced (optional)
- 1/2 cup fresh mint leaves plus more for garnish
- Ice lemon slices, and mint sprigs, for serving
Instructions
- In a saucepan, combine the lemongrass, ginger, and water. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes.
- Remove from the heat and stir in the honey or maple syrup while it’s still warm. Add the mint leaves and steep, covered, for 5 to 10 minutes more.
- Strain into a heatproof pitcher and stir in the lemon juice, if using. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
- Serve over ice with lemon slices and extra mint sprigs.
Notes
Serving & Pairing
It pairs beautifully with light summer lunches, fruit salads, or a garden picnic. Add a splash of sparkling water for a fizzy twist, serve it alongside spicy food or grilled veggies, or pour it into mason jars with reusable straws for a garden party.
Storage & Make-Ahead
Store it in a sealed pitcher in the fridge for up to 4 days. Freeze any extra in ice cube trays to cool a future tea or lemonade, and if you brew it in the evening you’ll have chilled tea waiting by morning.
Final Thoughts
This is more than iced tea — it’s herbal comfort in a cup. With the calm of mint, the brightness of lemongrass, and the kick of ginger, it’s my favorite answer to a hot summer day, and I keep a pitcher going all season long. If you make it, tag @southernsoils so I can see.
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