Rice Free Raspberry Lemon Iced Tea
Few drinks hit the way a tall glass of fruity iced tea does on a warm afternoon, and this one delivers serious flavor with nothing fussy going on. Fresh raspberries are simmered down with maple syrup into a vibrant, jewel-red syrup that brings natural sweetness and a gorgeous color to every pour. Bright lemon juice cuts right through the richness, keeping the whole drink refreshing and balanced rather than cloying. Black tea gives it that classic backbone you want in an iced tea, and the combination of all three components feels genuinely elevated without requiring any special equipment beyond a saucepan and a strainer. Since every ingredient here is naturally grain-free and built from whole, simple components, there's no label-reading required — just good, clean drinking. Garnish with lemon slices and a sprig of fresh mint if you want to make it look as beautiful as it tastes, which honestly takes about five seconds. Make a big pitcher and keep it in the fridge, because this one disappears fast.
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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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