Hazelnut Free Raspberry Lemon Iced Tea
Bright, fruity, and refreshingly tart, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel instantly more manageable. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup until the liquid turns a gorgeous deep red, then strained smooth for a clean, vibrant flavor that no bottled mix can touch. Squeezing in fresh lemon juice adds a citrusy lift that balances the sweetness perfectly. Because every ingredient here is straightforward and naturally sourced, there's no need to scrutinize labels or worry about unexpected additives sneaking in. Tree nut concerns are completely off the table with a recipe built entirely around tea, fruit, and a touch of natural sweetener. Serve it over ice with lemon slices and a sprig of mint for a pitcher that looks as good as it tastes — ideal for backyard gatherings or just a quiet afternoon treat.
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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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