Black Pepper Free Raspberry Lemon Iced Tea
Bright, fruity, and deeply refreshing, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel like a treat. The homemade raspberry syrup is the real star — fresh berries are simmered down with water and maple syrup until the liquid turns a gorgeous, jewel-toned red, then strained smooth for a clean, vibrant flavor. Steeped black tea brings depth and body, while fresh lemon juice cuts through the sweetness with just the right amount of zing. Since spice blends and flavored syrups can be sneaky sources of hidden pepper, making your own syrup from scratch here means you stay in complete control of every ingredient. Served over ice with lemon slices and a sprig of fresh mint, it looks as stunning as it tastes. This is an easy, crowd-pleasing pitcher drink that works just as well for a casual backyard hang as it does for a more polished gathering.
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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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