Spice Free Raspberry Lemon Iced Tea
Fresh raspberries simmered down into a jewel-toned syrup, bright lemon juice, and a pitcher of steeped black tea — this drink is summer in a glass. The raspberry syrup is made from scratch by cooking the berries with a little water and maple syrup until they completely break down, then straining out the solids for a silky, vibrant result. It's the kind of homemade touch that makes a huge difference in flavor compared to anything bottled or powdered. For anyone navigating a sensitivity to spices, this recipe is a genuinely easy win — every single ingredient is clean, familiar, and free of any hidden seasonings or flavor additives. The lemon juice adds just enough tartness to balance the sweetness of the maple syrup without tipping into cloying territory. Poured over ice with a few lemon slices and a sprig of fresh mint, it looks as good as it tastes and is impressive enough to serve to guests.
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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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