Apricot Ginger Iced Tea

Name: Refreshing Apricot Ginger Iced Tea
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 35 min
Yield: 6 servings, about 1 cup each
Cuisine: International
Ingredients: 8 ripe apricots, pitted and quartered, about 1 pound; 2 cups water; 1/3 cup honey or granulated sugar; 2 tablespoons fresh ginger, thinly sliced, about a 2-inch piece; 1/8 teaspoon fine sea salt; 4 cups water; 4 black tea bags or 4 teaspoons loose-leaf black tea; 2 tablespoons fresh lemon juice, plus more to taste; 3 to 4 cups ice, for serving; 1 fresh apricot, thinly sliced, for garnish; 1 lemon, thinly sliced into wheels, for garnish; 6 small fresh mint sprigs, for garnish

Imperial June 25, 2026June 25, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings, about 1 cup each
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 35 minutes

Quick Ingredients

8 ripe apricots, pitted and quartered, about 1 pound
6 cups water, divided
1/3 cup honey or granulated sugar
2 tablespoons fresh ginger, thinly sliced
4 black tea bags or 4 teaspoons loose-leaf black tea
2 tablespoons fresh lemon juice
1/8 teaspoon fine sea salt
Ice, for serving
Apricot slices, lemon wheels, and fresh mint, for garnish

Do This

1. Simmer apricots, 2 cups water, honey, ginger, and salt for 10 minutes.
2. Remove from heat and let the apricot-ginger mixture steep for 15 minutes.
3. Strain through a fine-mesh sieve, pressing the fruit gently to extract the syrup.
4. Brew black tea with 4 cups water heated to 200 degrees F; steep for 4 minutes.
5. Combine the strained apricot-ginger syrup, brewed tea, and lemon juice.
6. Chill for at least 2 hours, then serve over ice with apricot, lemon, and mint.

Why You’ll Love This Recipe

Bright and refreshing: Ripe apricots bring a sunny, fruity sweetness that tastes especially good cold.
Gently spicy: Fresh ginger adds warmth without overpowering the black tea.
Easy to make ahead: Brew it in the morning or the night before, then pour over ice whenever you are ready.
Customizable sweetness: Use honey, sugar, or your favorite liquid sweetener and adjust to taste.

Grocery List

Produce: 8 ripe apricots, fresh ginger, 1 lemon, fresh mint for garnish
Dairy: None
Pantry: Black tea bags or loose-leaf black tea, honey or granulated sugar, fine sea salt, ice

Full Ingredients

Apricot-Ginger Syrup

8 ripe apricots, pitted and quartered, about 1 pound
2 cups water
1/3 cup honey or granulated sugar
2 tablespoons fresh ginger, thinly sliced, about a 2-inch piece
1/8 teaspoon fine sea salt

Black Tea Base

4 cups water
4 black tea bags or 4 teaspoons loose-leaf black tea

To Finish and Serve

2 tablespoons fresh lemon juice, plus more to taste
3 to 4 cups ice, for serving
1 fresh apricot, thinly sliced, for garnish
1 lemon, thinly sliced into wheels, for garnish
6 small fresh mint sprigs, for garnish

Step-by-Step Instructions

Step 1: Prepare the apricots and ginger

Wash the apricots well, then cut them in half, remove the pits, and quarter the fruit. Thinly slice the fresh ginger. You do not need to peel the ginger if it is clean and the skin is thin, but peeling is fine if you prefer a smoother flavor.

Step 2: Simmer the apricot-ginger syrup

In a medium saucepan, combine the quartered apricots, 2 cups water, 1/3 cup honey or granulated sugar, 2 tablespoons sliced fresh ginger, and 1/8 teaspoon fine sea salt. Set the pan over medium heat and bring the mixture to a gentle simmer. Once simmering, cook for exactly 10 minutes, stirring occasionally, until the apricots soften and begin to collapse.

Step 3: Steep and strain the fruit mixture

Remove the saucepan from the heat. Cover the pan and let the apricot-ginger mixture steep for 15 minutes so the ginger can infuse and the apricot flavor can deepen. Set a fine-mesh sieve over a heat-safe bowl or large measuring cup. Pour the mixture through the sieve, pressing gently on the fruit with the back of a spoon to extract the syrup. Avoid pressing too hard if you want a clearer tea.

Step 4: Brew the black tea

Heat 4 cups water to 200 degrees F. If you do not have a thermometer, bring the water just to a boil, then let it stand for 1 minute before adding the tea. Add 4 black tea bags or 4 teaspoons loose-leaf black tea and steep for exactly 4 minutes. Remove the tea bags or strain out the loose tea. Do not squeeze the tea bags aggressively, as this can make the tea taste bitter.

Step 5: Combine the tea and apricot syrup

Pour the brewed black tea into a large heat-safe pitcher. Add the strained apricot-ginger syrup and 2 tablespoons fresh lemon juice. Stir well for 20 to 30 seconds, then taste. If your apricots were very tart, add 1 to 2 additional tablespoons honey or sugar while the tea is still warm. If you want a brighter finish, add 1 additional tablespoon lemon juice.

Step 6: Chill the iced tea

Let the pitcher cool at room temperature for 20 minutes, then cover and refrigerate for at least 2 hours, or until thoroughly chilled to 40 degrees F or colder. Chilling gives the fruit, tea, and ginger time to blend into a smooth, refreshing drink.

Step 7: Serve over ice

Fill 6 tall glasses with ice. Pour about 1 cup chilled apricot ginger tea into each glass. Garnish each serving with a thin apricot slice, a lemon wheel, and a small sprig of fresh mint. Serve immediately while very cold.

Pro Tips

Use ripe apricots for the best flavor: The fruit should smell fragrant and give slightly when pressed. Firm apricots will make a more tart, less rounded tea.
Do not oversteep the black tea: Four minutes at 200 degrees F gives strong flavor without harsh bitterness.
Adjust ginger to your taste: Use 1 tablespoon ginger for a mild version or 3 tablespoons for a sharper, spicier sip.
Strain twice for a clearer tea: After using a fine-mesh sieve, strain again through cheesecloth if you want a polished, café-style iced tea.
Sweeten while warm: Honey and sugar dissolve much more easily before the tea is fully chilled.

Variations

Sparkling Apricot Ginger Iced Tea: Make the recipe as written, but combine each serving with 1/2 cup chilled sparkling water right before serving for a lighter, bubbly drink.
Peach-Apricot Ginger Tea: Replace half of the apricots with 2 ripe peaches, pitted and sliced, for a softer stone-fruit flavor.
Herbal Twist: Add 4 fresh basil leaves or 1 small rosemary sprig to the apricot-ginger syrup during the 15-minute steep, then strain them out with the fruit.

Storage & Make-Ahead

Store Apricot Ginger Iced Tea in a covered pitcher or sealed glass jar in the refrigerator for up to 4 days. Stir before serving, as a little natural fruit sediment may settle at the bottom. For the freshest presentation, add ice and garnishes only when serving. You can make the apricot-ginger syrup up to 3 days ahead and refrigerate it separately; when ready to serve, brew the tea, combine, chill, and garnish. Do not freeze the finished tea, as the texture and flavor can become dull after thawing.

Nutrition (per serving)