Soy Free Raspberry Lemon Iced Tea
Fresh raspberries, bright lemon juice, and a homemade maple syrup come together in a drink that tastes like summer in a glass. The raspberry syrup is the real star here — simmering the berries down and straining them produces a jewel-toned, deeply fruity concentrate that no store-bought bottle can match. Soy is surprisingly common in flavored syrups and bottled teas, often hiding in natural flavors or additives, so making this from scratch means you know exactly what's in your pitcher. Every ingredient is clean and straightforward: black tea, fresh fruit, citrus, and a touch of maple syrup for sweetness. The whole thing comes together in one saucepan, and once it's chilled and poured over ice with a sprig of mint, it looks genuinely stunning. It's the kind of drink you'll want to keep a pitcher of in the fridge all week long.
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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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