Ginger Free Raspberry Lemon Iced Tea
Few drinks hit the way a tall glass of fruity, citrusy iced tea does on a warm afternoon, and this one is genuinely stunning. Fresh raspberries are simmered down with maple syrup into a jewel-toned syrup that gets strained smooth and stirred right into brewed black tea with a bright squeeze of lemon juice. The result is deeply flavorful, beautifully pink, and refreshing in a way that store-bought bottled teas simply cannot compete with. Many flavored teas and commercial syrups sneak in ginger as a "warming" note, so making your own from scratch means you stay completely in control of every ingredient. The raspberry syrup comes together in just a few minutes on the stovetop, and the whole pitcher chills down beautifully for serving over ice. Garnish with lemon slices and a sprig of fresh mint if you want to make it feel a little fancy — though honestly, it looks gorgeous either way.
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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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