Almond Free Raspberry Lemon Iced Tea
Tart, fruity, and deeply refreshing, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel like a reward. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup until the liquid turns a gorgeous, jewel-toned red, then strained smooth for a clean, vibrant flavor. Steeped black tea and a generous squeeze of fresh lemon juice round everything out, giving you that perfect balance of bold and bright. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome components you can feel good about. It's a great pitcher drink for gatherings, and the lemon slices and fresh mint garnish make it look like something you'd order at a nice café. Make a batch ahead of time and let it chill in the fridge until you're ready to pour over ice.
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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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