Vegan Raspberry Lemon Iced Tea
Few drinks feel as refreshing as a tall glass of fruity iced tea on a warm afternoon, and this one delivers serious flavor with nothing but clean, plant-based ingredients. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup until they collapse into a gorgeous, jewel-toned liquid that tastes far more vibrant than anything from a bottle. Straining out the solids gives you a silky, smooth syrup that blends beautifully with the brewed black tea and bright squeeze of fresh lemon juice. Because maple syrup stands in for honey or refined sweeteners, the whole drink stays completely animal-free without any compromise on sweetness or depth. It's the kind of thing that looks impressive in a pitcher with lemon slices and fresh mint floating on top, but the process is genuinely low-effort. Make a batch ahead of time, stash it in the fridge, and you've got a crowd-pleasing drink ready to pour whenever you need it.
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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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