Seeds Free Raspberry Lemon Iced Tea
Tart raspberries, bright lemon, and bold black tea come together in a drink that tastes like summer in a glass. The homemade raspberry syrup is the real star here — fresh berries are simmered down with water and maple syrup until they collapse into a gorgeous, jewel-red liquid that's strained smooth before it ever hits the pitcher. That straining step is actually what makes this so effortless to enjoy without any seed concerns, since every last bit of raspberry pulp and seeds gets pressed out and discarded. A squeeze of fresh lemon juice sharpens everything up, and the whole pitcher chills in the fridge until it's perfectly cold and ready to pour over ice. It's the kind of drink that looks impressive on a table but comes together with minimal fuss and totally everyday ingredients. Garnish with lemon slices and a sprig of fresh mint if you want to make it feel a little fancy — no one has to know how simple it actually was.
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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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