Brazil Nut Free Raspberry Lemon Iced Tea
Tart, floral, and deeply refreshing, this iced tea is the kind of drink that makes a hot afternoon feel like a genuine occasion. Steeped black tea gets brightened with fresh lemon juice and swirled with a homemade raspberry syrup that you cook down from real berries and maple syrup — no artificial colors or mystery sweeteners in sight. The syrup step is easier than it sounds: just simmer, press, and strain, and you're left with a jewel-red liquid that turns the whole pitcher a gorgeous rosy hue. Because every ingredient here is straightforward and whole, there's zero guesswork about what's actually in your glass — a real bonus when you're navigating a tree nut allergy and store-bought beverages can be surprisingly unpredictable. Serve it over a big pile of ice with lemon slices and a sprig of fresh mint, and it looks like something from a restaurant patio without any of the effort. It's equally at home at a backyard cookout, a weekend brunch, or just a quiet afternoon when you want something that feels a little special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!