Lactose Free Raspberry Lemon Iced Tea
This vibrant, fruit-forward iced tea is the kind of drink that makes a hot afternoon feel instantly more manageable. Fresh raspberries are simmered down with maple syrup into a jewel-toned syrup that brings natural sweetness and a gorgeous deep-red color to every glass. Bright lemon juice cuts through the richness and plays beautifully off the bold black tea base, giving you layers of flavor that feel anything but simple. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-reading required — it's just clean, refreshing goodness from start to finish. The homemade raspberry syrup is strained smooth, so the texture is silky and elegant rather than pulpy, making it feel like something you'd order at a nice café. Serve it over ice with a lemon slice and a sprig of fresh mint, and it's genuinely hard to believe something this pretty came together in your own kitchen.
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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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