Emulsifier Free Raspberry Lemon Iced Tea
Tart raspberries, bright lemon, and bold black tea come together in a drink that tastes like summer in a glass. The raspberry syrup is made from scratch by simmering fresh berries with water and maple syrup, then straining out the solids for a silky, jewel-red liquid with zero additives. That means no store-bought syrups, no flavored concentrates, and absolutely nothing you can't pronounce — just clean, real ingredients from start to finish. Lemon juice adds a citrusy lift that keeps the sweetness balanced and refreshing rather than cloying. Everything gets combined in a pitcher and chilled until cold, so it's genuinely easy to pull off even on a busy day. Poured over ice with a few lemon slices and fresh mint, it looks as good as it tastes — the kind of drink you'd happily serve at a backyard gathering or just sip on a slow afternoon.
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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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