Yeast 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. A homemade raspberry syrup — made by simmering fresh berries with water and maple syrup until they break down into a gorgeous deep-red liquid — gives this tea a natural sweetness that bottled versions simply can't match. Straining the syrup through a fine-mesh sieve keeps everything silky smooth, so every sip is clean and bright. The lemon juice adds just the right amount of citrus punch to balance the berry richness and the bold black tea base. Because the sweetness here comes entirely from maple syrup rather than any fermented or yeast-derived ingredients, it's a genuinely safe and satisfying option when you're being careful about what goes into your glass. Poured over ice with a few lemon slices and a sprig of fresh mint, it looks as good as it tastes. Make a big pitcher and keep it in the fridge — it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!