Vegetarian Raspberry Lemon Iced Tea
Few drinks feel as refreshing as a tall glass of iced tea on a warm day, and this one takes things up a notch with a homemade raspberry syrup and a bright hit of fresh lemon juice. The syrup is made by gently simmering fresh raspberries with water and maple syrup until the berries break down into a gorgeous, deep-red liquid — no refined sugar, no artificial dyes, just real fruit flavor. Straining it through a fine-mesh sieve gives you a silky, jewel-toned syrup that blends beautifully into the brewed black tea. The lemon juice ties everything together, cutting through the sweetness and giving the whole pitcher a lively, citrusy finish. Served over ice with a few lemon slices and fresh mint, it looks like something you'd order at a fancy café but comes together with minimal effort in your own kitchen. It's a great make-ahead option since it needs a good chill in the fridge before serving, making it perfect for entertaining or just keeping on hand for the week.
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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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