Fish 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. Fresh raspberries are simmered down with maple syrup into a gorgeous deep-red syrup that gets strained smooth before being stirred into brewed black tea and zippy lemon juice. The result is a beautifully layered pitcher drink with real fruit flavor — nothing artificial, nothing from a powder. Served over ice with lemon slices and a sprig of fresh mint, it looks as good as it tastes. Since every ingredient here is straightforwardly plant-based and whole, there's zero guesswork about what's in your glass — no hidden additives or unexpected animal-derived ingredients to navigate. It's an easy, crowd-pleasing recipe that works just as well for a quiet weeknight as it does for entertaining guests.
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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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