Capsaicin Free Raspberry Lemon Iced Tea
Bright, fruity, and deeply refreshing, this raspberry lemon iced tea is the kind of drink that makes you want to sit on a porch and do absolutely nothing productive. 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 and fresh lemon juice round everything out, giving the pitcher a balance of bold and bright that store-bought versions rarely nail. For anyone avoiding capsaicin, this recipe is a natural fit — every single ingredient is completely free of peppers, chiles, or any heat-producing compounds, so you can sip without a second thought. It's also a great option when you're entertaining, since the whole thing can be made ahead and chilled until you're ready to serve. A handful of ice, a lemon slice, and a sprig of mint turn it into something that looks as good as it tastes.
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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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