Eosinophilic Esophagitis Friendly Raspberry Lemon Iced Tea
Bright, fruity, and deeply refreshing, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel instantly better. A homemade raspberry syrup — built from fresh berries, water, and maple syrup — gets strained smooth and stirred into brewed black tea with a generous squeeze of real lemon juice. The result is a gorgeous, ruby-red pitcher drink that tastes far more special than anything you'd pour from a bottle. For anyone managing eosinophilic esophagitis, store-bought flavored teas and fruit drinks can be a minefield of additives, artificial flavors, and trigger ingredients hiding in the fine print. This recipe keeps things clean and completely transparent — every ingredient is whole and recognizable, with no dairy, no wheat, no nuts, and no mystery preservatives. The maple syrup adds just enough sweetness without refined sugar, and the fresh lemon keeps the flavor lively and bright. Make a big pitcher ahead of time and let it chill — it only gets better as the flavors settle 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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