High Fructose Corn Syrup Free Raspberry Lemon Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

High Fructose Corn Syrup Free Raspberry Lemon Iced Tea

Few drinks hit as hard as a cold, fruity iced tea on a warm afternoon, and this raspberry lemon version is genuinely stunning — deep ruby red, bright with citrus, and just sweet enough to feel like a treat. The sweetness here comes entirely from maple syrup and fresh raspberries, which means no corn syrup, no mystery sweeteners, and nothing you'd have to squint at a label to decode. Store-bought flavored teas and bottled lemonade drinks are notorious for sneaking in high fructose corn syrup, so making your own from scratch is the cleanest move. The homemade raspberry syrup is the real star — simmered until the berries completely break down into a gorgeous, jewel-toned liquid that gets strained smooth before going into the pitcher. Fresh lemon juice ties everything together with a tartness that keeps the drink from feeling cloying. It's the kind of pitcher drink you'll want to keep in the fridge all week, ready to pour over ice whenever the mood strikes.

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Ingredients

4 servings

For the tea

6 cup water
4 black tea bags
Lipton Black Tea, 8 oz Twinings of London Black Tea English Breakfast - 20 Count Twinings of London Black Tea English Breakfast Decaffeinated - 20 Count PG Tips Black Tea - 40 Count Stash Black Tea English Breakfast - 20 Count
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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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