Gluten Free Raspberry Lemon Iced Tea
Few drinks feel as refreshing as a tall glass of fruity iced tea on a warm afternoon, and this raspberry lemon version delivers serious flavor with zero fuss. The homemade raspberry syrup is the real star — fresh berries are simmered with water and maple syrup until they break down into a gorgeous, deep-red liquid that tastes nothing like the artificial stuff. Straining it through a fine-mesh sieve gives you a silky, jewel-toned syrup that blends beautifully into the brewed black tea and bright lemon juice. Every single ingredient here is naturally free of gluten, so there's no label-reading required and no substitutions to stress over. The whole thing comes together in one pitcher and chills until you're ready to pour it over ice, making it ideal for entertaining or just treating yourself on a slow afternoon. A few lemon slices and fresh mint on top turn it into something that looks as good as it tastes.
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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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