Cashew Free Raspberry Lemon Iced Tea
Tart, floral, and brilliantly pink, this homemade iced tea is the kind of drink that makes a plain glass of store-bought lemonade feel completely uninspired. Steeped black tea gets layered with a vibrant raspberry syrup made from fresh berries and maple syrup, then brightened with a generous squeeze of real lemon juice. The syrup comes together quickly on the stovetop — just cook, strain, and you're left with a jewel-toned liquid that tastes like summer in a pitcher. Everything here is naturally free of tree nuts, so there's no label-scanning or ingredient second-guessing involved. It's a clean, whole-ingredient drink from start to finish. Serve it over a tall glass of ice with a few lemon slices and a sprig of fresh mint for a presentation that looks far more impressive than the effort required. Make a big batch ahead of time and keep it chilled — it only gets better as the flavors meld together.
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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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