Beverages With Monk Fruit: A Refreshing Citrus Tea

This lemon-and-mint iced green tea is a simple way to make beverages with monk fruit at home: brew tea, sweeten it while warm, then chill it with citrus and fresh herbs. It makes a pitcher for six, and its sweetness is easy to adjust because monk fruit products vary in strength and ingredients.

Ingredients

4 cups (946 ml) water for brewing
2 cups (473 ml) cold water for diluting the tea
4 green tea bags (about 8 g total), plain and unflavored
3 tablespoons (about 36 g) granulated monk fruit sweetener blend labeled as a 1:1 sugar replacement, plus more to taste
½ cup (120 ml) freshly squeezed lemon juice, from about 3 medium lemons
½ cup (about 12 g) loosely packed fresh mint leaves, rinsed and patted dry
1 medium lemon, thinly sliced, for serving
4 cups (about 560 g) ice, for serving

Use a granulated blend intended to measure like sugar, rather than pure monk fruit extract, for the quantity listed. Different blends use different bulking ingredients and can have different sweetness levels. If your product is a concentrated liquid or powder, follow its package conversion for the equivalent of 3 tablespoons of a 1:1 blend, then adjust the finished tea gradually.

Instructions

Rinse the mint and pat it dry. Juice enough lemons to make ½ cup (120 ml) juice, straining out seeds. Slice one lemon for serving, and measure the sweetener and cold water so they are ready when the tea is brewed.
Heat the 4 cups (946 ml) brewing water in a kettle or saucepan until steaming and just short of a boil, about 190–200°F (88–93°C). Green tea can taste harsh if steeped in vigorously boiling water, so let boiling water stand for a minute if you do not have a thermometer.
Put the tea bags in a heatproof pitcher or bowl and pour the hot water over them. Steep for 5 minutes, then remove the bags without squeezing them. Squeezing can push bitter-tasting compounds into the tea.
While the tea is still warm, stir in 3 tablespoons (about 36 g) of monk fruit sweetener until it dissolves. Add the lemon juice and 2 cups (473 ml) cold water, then stir. Taste a small spoonful; add more sweetener in small increments if you prefer a sweeter pitcher.
Lightly clap the mint leaves between your palms to release their aroma, then stir them into the tea. Avoid crushing them into a paste, which can make the drink look cloudy and leave small bits in each glass.
Cover the pitcher and refrigerate for 1 hour, or until thoroughly cold. Remove the mint if its flavor is strong enough for you; otherwise, leave it in for a more pronounced herbal note. Serve over ice with lemon slices.

Tips

Check the sweetener label. Monk fruit is often sold blended with ingredients such as erythritol or allulose, and the blends are not always equally sweet by volume. The recipe’s starting amount assumes a 1:1 sugar-replacement blend. For concentrated drops or extract, use the package’s conversion rather than measuring out tablespoons of extract.
Sweeten while the tea is warm. Granulated sweetener dissolves more easily before the pitcher is chilled. If you forget, stir it into a small amount of warm water first to make a quick syrup, let that cool, and mix it into the pitcher. Adding dry granules directly to a cold pitcher may leave crystals or sediment.
Keep the steep controlled. Five minutes gives green tea a clear flavor without letting it become overly tannic. If you prefer stronger tea, use an extra tea bag next time rather than steeping the original bags for a long time. Tea type and bag size affect strength, so taste before adding extra lemon or sweetener.
Make a smaller batch if needed. Halve every ingredient for three servings, and use two tea bags. Keep the steep and chill times the same. If using bottled lemon juice instead of fresh, begin with a little less than ½ cup (120 ml), taste, and add more only if it has the fresh, bright flavor you want.

Serving Suggestions

Pour the chilled tea into ice-filled glasses and add a lemon slice and a small mint sprig to each. For a less diluted drink, chill the glasses first and use fewer ice cubes, or freeze some of the tea in an ice tray and use those cubes in the glasses. The tea is refreshing on its own and works well beside a picnic lunch, a sandwich, grilled vegetables, or a mildly spiced meal.

For a pitcher service, keep the ice in a separate bowl rather than adding all of it to the pitcher. Ice left in the pitcher melts and gradually weakens the lemon and tea flavors. Set out a spoon so guests can stir before pouring, as citrus and sweetener may settle slightly while the pitcher stands. If serving a crowd, provide extra lemon slices and mint separately so people can customize their glasses without making the whole batch more tart or herbal.

Variations

Black tea version: Replace the green tea bags with 4 plain black tea bags (about 8 g total). Use water just off the boil and steep for 4–5 minutes, then follow the recipe as written. Black tea gives the pitcher a deeper, more robust flavor that stands up well to ice.
Ginger and lemon: Add 1 tablespoon (about 6 g) finely grated fresh ginger to the hot water as it steeps, then strain the tea before sweetening. The ginger adds a warm, peppery note. Leave it out if you prefer a cleaner citrus-and-mint flavor.
Berry pitcher: Add 1 cup (about 150 g) lightly crushed fresh strawberries or raspberries to the finished tea and chill them with it. Strain before serving if you do not want fruit pieces. Berries add their own sweetness and tartness, so taste the pitcher before adding extra monk fruit.
Sparkling glass: Make and chill the tea concentrate using the 4 cups (946 ml) brewing water, sweetener, lemon juice, and mint, but leave out the 2 cups (473 ml) cold water. At serving time, pour equal parts concentrate and chilled plain sparkling water over ice. Add the sparkling water only to individual glasses so it stays fizzy.
Herb swap: Use ¼ cup (about 6 g) fresh basil leaves instead of mint for a softer, slightly peppery aroma. Bruise the leaves gently before adding them, and taste after chilling because basil can become noticeable as it sits.

Storage and Reheating

Refrigerate the tea in a clean, covered pitcher within 2 hours of making it. It keeps well for up to 3 days in the refrigerator, although the fresh mint may darken and its flavor may grow stronger over time. For the cleanest flavor, remove the mint after the first hour of chilling and add fresh mint to individual glasses if desired. Store the tea without ice; add ice only when serving.

This drink is meant to be served cold, so reheating is not necessary. If you want a warm lemon tea instead, pour a portion into a small saucepan and warm it gently until steaming; do not boil it, as boiling can flatten the citrus aroma. Do not warm the whole pitcher and then return it to storage. Discard tea that has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C). Freezing is possible, but thawed tea may taste less fresh; freezing it in cubes for later drinks is a better use than thawing a full pitcher.

Frequently Asked Questions

Does monk fruit sweetener dissolve in iced tea?
It dissolves most reliably in warm tea, which is why this recipe stirs it in before chilling. A granulated blend can take longer to dissolve than ordinary sugar, and some blends may leave a slight haze or fine sediment. Stir the warm tea until no granules remain, then taste again after chilling because cold drinks can seem less sweet.

Can I use pure monk fruit extract instead of a blend?
Yes, but not in the same amount. Pure extract is concentrated, and a tablespoon would be far too much for this pitcher. Use the package’s conversion for the equivalent of 3 tablespoons of a 1:1 sugar replacement, starting with less than the suggested amount if you are unsure. Stir, taste, and add more a little at a time.

Why does my monk fruit tea taste bitter?
Common reasons include steeping green tea too long, squeezing the tea bags, using water at a hard boil, or adding more lemon than the tea can balance. Monk fruit blends can also have distinct aftertastes, which vary by product. Try a shorter steep, use a different blend, and adjust the lemon and sweetener in small increments rather than changing both substantially at once.

Can I make this tea ahead?
Yes. Make it the day before, cover it, and keep it refrigerated; it is best within 3 days. For the freshest mint flavor, steep the leaves for the first hour of chilling and then remove them. Keep ice out of the pitcher until serving so the drink does not become watered down.

Can I use bottled lemon juice or lime instead?
Bottled lemon juice works in a pinch, though it may taste less bright than fresh-squeezed juice. Start with about ⅓ cup (80 ml), taste the tea, and add more as needed. Lime juice can replace the lemon in the same amount for a sharper citrus profile. Either way, add juice gradually and taste before increasing the sweetener, since the balance of tartness changes the way sweetness comes through.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).