Paleo Raspberry Lemon Iced Tea
Few drinks feel as refreshing as a tall glass of iced tea on a warm day, and this raspberry lemon version takes things up a notch with real fruit flavor and a gorgeous deep-red color. The sweetener here is maple syrup rather than refined sugar or simple syrup, which is what makes this naturally sweetened sip a smart fit for anyone eating ancestral-style. Fresh raspberries are simmered down into a silky homemade syrup, so every sip carries that bright, jammy berry flavor without any artificial additives or mystery ingredients. A generous squeeze of fresh lemon juice ties it all together with just the right amount of tartness. The whole thing comes together in one pitcher and chills until it's perfectly cold, making it an easy option for meal prep, entertaining, or just keeping something delicious in the fridge all week. Serve it over ice with a few lemon slices and a sprig of mint for a drink that looks as good as it tastes.
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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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