Legume Free Raspberry Lemon Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.7

(7)

Bright, fruity, and refreshingly tart, this raspberry lemon iced tea is the kind of drink that makes a regular afternoon feel like a little occasion. 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, jewel-toned finish. Stirred together with brewed black tea and a generous squeeze of fresh lemon juice, the result is perfectly balanced between sweet and tangy. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution stress involved — just simple, wholesome components working beautifully together. Serve it over a tall glass of ice with a lemon slice and a sprig of fresh mint for a presentation that looks far more impressive than the effort required. It's also easy to make ahead and keep chilled in the fridge, ready to pour whenever the craving hits.

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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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