Oral Allergy Syndrome Friendly Raspberry Lemon Iced Tea
Tart, floral, and deeply refreshing, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel like a reward. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup until the liquid turns a gorgeous, jewel-toned red, then strained smooth so every sip is silky and bright. Because the raspberries are cooked through rather than served raw, this recipe is a smart workaround for anyone who experiences itching or tingling from fresh fruit — heat breaks down the proteins that tend to cause those reactions. The lemon juice comes from freshly squeezed lemons, and the tea is brewed from scratch, so you're in full control of every ingredient with no mystery additives hiding in a store-bought bottle. Maple syrup steps in as the sweetener, keeping things clean and naturally flavored. Poured over ice with a few lemon slices, it looks stunning on a table and tastes even better than it looks.
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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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