Xanthan Gum Free Raspberry Lemon Iced Tea
Tart raspberries, bright lemon, and bold black tea come together in a drink that tastes like summer in a glass. The homemade raspberry syrup is the real star here — fresh berries are simmered down with water and maple syrup until the liquid turns a gorgeous deep red, then strained smooth for a clean, jewel-toned finish. Sweetened with maple syrup instead of refined sugar or any processed additives, this is a refreshing option that keeps things completely straightforward from start to finish. There are no thickeners, stabilizers, or hidden gums lurking in any of the ingredients, which makes it a genuinely worry-free pour. Bottled flavored teas and drink mixes can be surprisingly tricky to vet, so making your own from scratch is both the safer and the tastier route. Serve it over a tall glass of ice with a lemon slice and a sprig of fresh mint for something that looks as good as it tastes.
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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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