Lemongrass-Ginger Iced Tea with Mint

A cooling, caffeine-free herbal iced tea with garden lemongrass, fresh ginger, and mint, lightly sweetened with honey. Vegan, gluten-free, and endlessly refreshing.

Print Recipe

Prep Time 5

Cook Time 20

Chill 1

Course Drinks

Cuisine American

Servings 6 cups

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

Use stevia leaves or skip the sweetener for a sugar-free version. Swap the lemon for lime or orange, and add a pinch of turmeric or a cinnamon stick for extra warmth. Keeps up to 4 days in a sealed pitcher; freeze extra in ice cube trays to cool a future tea or lemonade. Brew in the evening for chilled tea by morning.