Low FODMAP Raspberry Lemon Iced Tea
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Learn more →Ingredients
4 servings
For the tea
- 6 cup water
- 4 black tea bags
Ingredient noteBlack tea is only a FODMAP concern when brewed very strong, since natural sugar levels rise with brew strength; this recipe steeps 4 tea bags in about 6 1/2 cups of liquid, weaker than a typical cup of tea, so a serving is likely fine on a low FODMAP diet. If you prefer to always avoid black tea bags, please tap it and change its rating to Red.
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
For the raspberry syrup
- 6 oz fresh raspberries (about 1 ½ cups)
Ingredient noteA serving of up to about 1/3 cup of raspberries is low in FODMAPs. This recipe contains only about 1/3 cup per serving, making it likely Low FODMAP. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 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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