Red Meat Allergy Friendly Raspberry Lemon Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

Red Meat Allergy Friendly Raspberry Lemon Iced Tea

Bright, fruity, and deeply refreshing, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel like a treat. A homemade raspberry syrup — built from fresh berries, water, and maple syrup — gives it a vivid ruby color and a natural sweetness that store-bought versions just can't match. Strained smooth and stirred together with bold black tea and fresh-squeezed lemon juice, every sip hits that perfect balance of tart and sweet. For anyone managing a red meat allergy, beverages can sometimes be a surprising source of hidden animal-derived additives, but every ingredient here is straightforward and plant-based from start to finish. The whole process is simple and mostly hands-off — steep, simmer, strain, chill, and you're done. Serve it over ice with a few lemon slices and a sprig of fresh mint for a pitcher that looks as good as it tastes. It's an easy crowd-pleaser for backyard gatherings, weekend brunches, or just keeping a cold jug in the fridge all week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the tea

6 cup water
4 black tea bags
Lipton Black Tea, 8 oz Twinings of London Black Tea English Breakfast - 20 Count Twinings of London Black Tea English Breakfast Decaffeinated - 20 Count PG Tips Black Tea - 40 Count Stash Black Tea English Breakfast - 20 Count
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!