Chestnut Free Raspberry Lemon Iced Tea
Bright, fruity, and refreshingly tart, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel like a celebration. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup until the liquid turns a gorgeous, jewel-toned red, then strained smooth for a clean, vibrant flavor. Steeped black tea adds depth and body, while fresh lemon juice keeps everything lively and balanced. Because every ingredient here is straightforward and naturally sourced, there's zero guesswork about what's actually in your glass — no store-bought syrups with mystery additives to decode. Pouring it over ice with a few lemon slices and a sprig of mint makes it look like something from a fancy café, but the process is genuinely simple and satisfying to pull off at home. It's the kind of pitcher drink you'll want to keep in the fridge all week.
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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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