Barley Free Raspberry Lemon Iced Tea
Tart raspberries, bright lemon, and bold black tea come together in a pitcher drink that feels like summer in a glass. The homemade raspberry syrup is the real star here — fresh berries are simmered down with water and maple syrup until the liquid turns a gorgeous deep red, then strained smooth for a clean, jewel-toned finish. Because every ingredient in this recipe is naturally grain-free, there's no need to scrutinize labels or worry about hidden grain-based additives that can sneak into flavored syrups or bottled teas. Steeping your own tea bags and squeezing fresh lemon juice keeps everything straightforward and completely in your control. The whole pitcher chills in the fridge until cold, then gets poured over ice with optional lemon slices and mint for a presentation that looks far more impressive than the effort involved. It's refreshing, lightly sweet, and just tart enough to keep you coming back for another glass.
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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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