Turmeric Free Raspberry Lemon Iced Tea
Bright, fruity, and refreshingly tart, this raspberry lemon iced tea is the kind of drink that makes any afternoon feel like a special occasion. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup until the liquid turns a gorgeous deep red, then strained smooth for a clean, jewel-toned finish. Steeped black tea brings just enough body to balance the brightness of fresh lemon juice, and the whole pitcher comes together with nothing more than simple, wholesome ingredients. For anyone navigating spice sensitivities, drinks and syrups can be surprisingly tricky thanks to pre-made mixes and flavored teas that sneak in unexpected additives — here, every component is made from scratch so you know exactly what's in your glass. A handful of ice, a few lemon slices, and a sprig of fresh mint turn it into something that looks as good as it tastes. Make a big batch and keep it in the fridge — it only gets better as it chills.
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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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