Wheat Free Raspberry Lemon Iced Tea
Tart, fruity, and deeply refreshing, this raspberry lemon iced tea is the kind of drink that makes a hot afternoon feel instantly more manageable. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup until the liquid turns a gorgeous, jewel-toned red, then strained smooth for a clean, vibrant flavor that no store-bought mix can touch. Bright lemon juice cuts through the sweetness just enough to keep every sip balanced and lively. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress involved — just straightforward, wholesome components that come together beautifully. Serve it over a tall glass of ice with a lemon slice and a sprig of fresh mint for a presentation that looks far more impressive than the effort required. It's equally at home at a backyard cookout, a weekend brunch, or just a quiet afternoon when you want something a little more special than plain water.
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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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