Citric Acid Free Raspberry Lemon Iced Tea

This tall, jewel-toned drink is everything you want on a warm afternoon — fruity, floral, lightly tart, and completely refreshing. The homemade raspberry syrup is the real star here: fresh berries are simmered down with water and maple syrup until they collapse into a gorgeous, deep-red liquid that tastes nothing like the artificially flavored stuff. Straining it through a fine-mesh sieve gives you a silky, smooth syrup that blends beautifully into the brewed black tea. For anyone navigating a citric acid sensitivity, store-bought flavored teas and fruit drinks are often a minefield of additives and preservatives — this recipe sidesteps all of that by using only whole, recognizable ingredients. The lemon juice comes straight from fresh lemons, so you're in full control of exactly what goes into your glass. A handful of ice, a few lemon slices, and a sprig of mint turn it into something that looks as good as it tastes. Make a pitcher ahead of time and keep it chilled — it only gets better as it sits.

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