Walnut Free Raspberry Lemon Iced Tea
Tart raspberries, bright lemon, and bold black tea come together in a drink that feels like summer in a glass. The homemade raspberry syrup is the real star here — fresh berries are simmered with a touch of maple syrup until they collapse into a gorgeous, jewel-red liquid that gets strained smooth before hitting the pitcher. That natural sweetness means no refined sugar and no mystery additives, just clean, vibrant flavor you made yourself. Steeped black tea forms the backbone, and a generous squeeze of fresh lemon juice keeps everything lively and balanced. The whole thing chills in the fridge until cold, then gets poured over ice with optional lemon slices and mint for a presentation that looks far fancier than the effort involved. It's the kind of drink you'll want to keep a pitcher of all week long.
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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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