Low Iodine Raspberry Lemon Iced Tea
Tart, fruity, and deeply refreshing, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel instantly more manageable. A homemade raspberry syrup — built from fresh berries, water, and maple syrup — gives the whole pitcher a jewel-toned color and a natural sweetness that store-bought versions just can't match. The syrup gets strained smooth, then stirred together with brewed black tea and bright fresh lemon juice for a balance that's sweet without being cloying. For anyone navigating a low-iodine approach, beverages can be a surprisingly tricky category, but this one keeps things clean and straightforward. Every ingredient here — fresh raspberries, lemon juice, black tea, and maple syrup — fits comfortably within typical low-iodine guidelines, with no dairy, no red dye additives, and no processed ingredients to second-guess. Making the syrup from scratch means you know exactly what's going into your glass. Serve it over a tall pile of ice with a few lemon slices and a sprig of fresh mint for a presentation that looks far more impressive than the effort involved. It's equally at home at a backyard gathering or just as a weekday treat you made for yourself — and it keeps well in the fridge, so you can pour a glass whenever the mood strikes.
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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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