Tree Nut Free Raspberry Lemon Iced Tea
Fresh raspberries are simmered down with maple syrup into a jewel-toned syrup that gives this iced tea a naturally vibrant color and a fruity depth you just can't get from a powder or concentrate. Bright lemon juice cuts through the sweetness and plays beautifully off the tannins in the black tea, making every sip feel balanced and refreshing. The whole thing comes together in a single pitcher, and the straining step ensures a silky-smooth syrup with no seeds or pulp to get in the way. It's the kind of drink that looks impressive on a table but is genuinely low-effort once you know the method. For anyone navigating tree nut allergies, this recipe is a clean, worry-free option — every ingredient is straightforward, with no hidden nut-based additives or cross-contamination concerns that can sneak into store-bought flavored teas and syrups. Serve it over a big pile of ice with lemon slices and a sprig of fresh mint for a glass that's as pretty as it is delicious.
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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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