Carrageenan Free Raspberry Lemon Iced Tea
Few drinks hit the way a tall glass of fruity, citrusy iced tea does on a warm afternoon, and this one is genuinely stunning — both in flavor and color. The raspberry syrup is made from scratch by simmering fresh berries with water and maple syrup, then straining out the solids for a jewel-toned liquid that's naturally sweet and completely clean-label. That matters more than it might seem, because many store-bought flavored teas and bottled drinks sneak in carrageenan as a stabilizer or emulsifier, making it tricky to find something refreshing that's also worry-free. Here, every ingredient is straightforward and recognizable — black tea, lemon juice, raspberries, maple syrup, water — so you know exactly what's going into your glass. The fresh lemon juice adds a bright, tart backbone that keeps the sweetness balanced and lively. Serve it over ice with a few lemon slices and a sprig of mint, and it looks like something from a café menu without any of the guesswork.
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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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