Low Sodium Raspberry Lemon Iced Tea
There is something deeply refreshing about a homemade iced tea that tastes exactly like summer, and this raspberry lemon version absolutely delivers. Fresh raspberries are simmered down into a gorgeous, jewel-toned syrup sweetened with maple syrup, which means the only sweetness here comes from real fruit and a natural sweetener — no hidden sodium lurking in flavored syrups or store-bought mixes. The bright squeeze of fresh lemon juice ties everything together with just the right amount of tartness. Because every ingredient is whole and straightforward, this is a drink you can feel genuinely good about pouring for yourself or anyone watching their sodium intake. Served over ice with a few lemon slices and a sprig of fresh mint, it looks like something from a fancy café but comes together in your own kitchen with minimal effort. It's the kind of pitcher drink that disappears fast, so you might want to make a double batch.
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Learn more →Ingredients
4 servings
For the tea
- 6 cup water
- 4 black tea bags
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
For the raspberry syrup
- 6 oz fresh raspberries (about 1 ½ cups)
- ½ cup water
- ¼ cup maple syrup
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Bring 4 cups of water to a boil in a medium saucepan over high heat. Remove from the heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags, then let the tea cool to room temperature, about 20 minutes.
- 2
While the tea steeps, combine the raspberries, 1/2 cup water, and maple syrup in the same saucepan (or a small one) over medium heat. Cook, stirring occasionally and pressing the raspberries gently with the back of a spoon, until the berries have broken down completely and the liquid is deep red, about 5–6 minutes.
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