Pescatarian Raspberry Lemon Iced Tea
Few drinks feel as refreshing as a tall glass of iced tea on a warm afternoon, and this raspberry lemon version takes that classic comfort to a whole new level. Fresh raspberries are simmered down with maple syrup into a vibrant, jewel-toned syrup that brings natural sweetness and a gorgeous deep-red color to every glass. Bright lemon juice cuts through the sweetness just enough to keep things balanced and lively. The black tea base gives it that familiar, satisfying backbone without any heaviness. Everything here is plant-based and straightforward, so it fits effortlessly into a pescatarian lifestyle without any label-reading stress. Serve it over ice with a few lemon slices and a sprig of fresh mint for a pitcher that looks as stunning as it tastes — perfect for entertaining or just treating yourself on a slow weekend.
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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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