Homemade Ginger Iced Tea: the Sugar-Free Summer Recipe
A store-bought iced tea = up to 20 g of sugar per bottle. Here's the homemade version that actually refreshes: ginger, lemon, mint — zero added sugar, ready in 5 minutes (+ chilling time).
🧊 The Recipe (1 liter, 5 minutes)
- Peach version: add a ripe peach in slices to the pitcher (fruit sweetness, no syrup)
- Cucumber version: 1/2 cucumber in ribbons — the spa effect
- Sparkling version: replace the cold water with sparkling water when serving
- Heatwave hydration: ginger supports circulation in heavy weather — and this pitcher gets the whole family drinking sugar-free
💡 The Summer Variants
- Steep 2 green tea bags (or 2 tsp loose) in 500 ml of 80°C water, 3 minutes — no longer, or it turns bitter
- Remove the tea, let cool 10 minutes
- Add 2 INTI shots + 500 ml cold water
- Pour into a pitcher with ice, lemon slices and fresh mint
- Fridge for 1h minimum — even better after 3-4h 🧊
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The math is quick: 1 L of industrial iced tea ≈ 65-90 g of sugar. This pitcher: 0 g added sugar, plus the actives of ginger, turmeric and lemon. In summer, it's THE table drink that replaces sodas.
❓ FAQ
How do you make sugar-free ginger iced tea?
1-liter recipe: steep 2 green tea bags in 500 ml of 80°C water (3 min), let cool, add 2 INTI shots + 500 ml cold water, then ice, lemon and mint. Fridge 1h minimum. Variants: sliced peach, cucumber, or sparkling water. 0 g added sugar versus 65-90 g/L for industrial iced tea.