Chicken Free Raspberry Lemon Iced Tea
Bright, fruity, and refreshingly tart, this raspberry lemon iced tea is the kind of drink that makes any afternoon feel like a special occasion. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup until the liquid turns a gorgeous deep red, then strained smooth for a clean, jewel-toned finish. Squeezing in fresh lemon juice adds a citrusy zing that balances the sweetness perfectly, and steeping your own black tea means you control every single ingredient in the glass. There's no poultry of any kind anywhere near this recipe, which sounds obvious for a beverage but matters when you're navigating a kitchen with strict separation rules — this is a completely safe, plant-based sip from start to finish. Serve it over a big pile of ice with lemon slices and a sprig of fresh mint for a presentation that looks far fancier than the effort involved. It's also a great make-ahead option since the pitcher needs time to chill, so you can prep it in advance and have something gorgeous waiting in the fridge.
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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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