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Raspberry Lemonade – Zesty Caffeine-Free Lemonade Fruit Tea
Raspberry Lemonade is a refreshing, crushed-raspberry lemonade-inspired summertime treat! Fresh, tart and lemony, this caffeine-free blend is hydrating and exactly what you'd hope for: bold lemon taste with a tart freshness from real raspberry pieces scattered throughout.
Zesty lemon is blended with tart hibiscus, then we've added real raspberry, chamomile, apple, rosehips and strawberry leaves, with cornflowers for color, to deliver an over-the-top fresh and fruity infusion. Hibiscus and rosehips are naturally rich in vitamin C, making this a delicious, feel-good way to stay hydrated.
Tasting Notes
Liquor: crimson-tinted
Aroma: sweet and tart
Flavor: pure, fresh-made lemonade taste
Accents: rich tartness of real raspberry
Finish: zingy, bright and refreshing
Why You'll Love It
Enjoy the zingy taste of raspberry lemonade without the sugar of traditional lemonade drinks! It's naturally caffeine-free and family-friendly, making it a perfect summer cooler for kids and adults alike.
Real raspberry pieces
Bright lemon and hibiscus
No added sugar
Naturally caffeine-free
How to Enjoy
Brew it strong and pour over ice with fresh lemon slices and raspberries for the ultimate summer refresher. Sweeten lightly if you like, top with sparkling water for a fizzy lemonade, or enjoy it hot on cool evenings.
Tart, zingy and bursting with berries, Raspberry Lemonade is summer in a glass. Serve it at barbecues, pool parties and picnics, or keep a pitcher in the fridge so a cool, fruity glass is always ready when the afternoon heat sets in. Kids love it, too.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Chamomile is a small daisy-like flower native to Europe and Western Asia, prized for centuries in Egypt, Greece and Rome. The dried flower heads brew a mellow, golden cup with a sweet, honey-like, apple-tinged floral aroma. Chamomile is lovely on its own and blends beautifully with lavender, mint, lemon balm, rose, rooibos and vanilla. It is naturally caffeine-free, which makes it a long-standing favorite for an evening cup, especially with a touch of honey.
Cornflower, also called bachelor's button, is a European wildflower that once grew freely in grain fields, which gave it its name. Its petals are prized for their striking blue color rather than a strong taste, offering only a faint, mild, slightly sweet floral note. You will often see cornflower scattered through Earl Grey and Lady Grey style black teas, as well as green tea and herbal blends. It makes any blend look as good in the tin as it tastes in the cup.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Lemon peel comes from the bright yellow fruit of the lemon tree, grown in sunny regions like the Mediterranean, California and South America. Dried peel gives a zesty, sharp citrus aroma with a clean, lightly bitter edge and a sunny fragrance that lifts the whole cup. It pairs well with green tea, black tea, rooibos, ginger, mint and berry blends. Lemon blends make excellent iced tea, and a drizzle of honey softens the tartness nicely in a hot mug on a chilly day.
Raspberries are the soft, jewel-red berries of a bramble that grows wild across Europe and North America. Dried pieces add a bright, juicy, sweet-tart berry flavor and a fragrant aroma that smells like summer jam. They are a natural match for green tea, white tea and black tea, and they shine in fruit and hibiscus blends alongside strawberry, blackberry and rose. Raspberry blends make an excellent iced tea, especially lightly sweetened with a sprig of fresh mint.
Rosehips are the small, round fruit that form on wild rose bushes after the flowers fade, traditionally gathered across Europe and Chile. They brew a mild, fruity, gently tangy cup with notes of apple and cranberry and a warm orange-red color. Rosehips are a favorite base for fruit and herbal blends, pairing well with hibiscus, orange peel, apple and berries, and they also work with rooibos. Their tartness makes them excellent for iced tea, lightly sweetened with honey.
Strawberries are the sweet, juicy red fruit of a low garden plant, grown and loved around the world. Dried strawberry pieces add a classic, jammy berry flavor and a sweet, summery aroma with a gentle tang. They are a favorite in fruit blends and pair beautifully with green tea, white tea, black tea and rooibos, as well as with vanilla, rhubarb, kiwi and cream flavors. Strawberry blends are delightful iced, or hot with a splash of milk for a strawberries-and-cream cup.
Strawberry leaves are the green leaves of the strawberry plant, gathered and dried for tea much like other leafy herbs in Europe. They brew a mild, light, smooth cup with a soft grassy flavor and a faint fruity hint. Naturally caffeine-free, they make a gentle base for herbal blends and pair well with strawberry pieces, raspberry leaves, mint, rose and hibiscus. Their subtle taste lets brighter fruits and flowers take center stage, and they are lovely both hot and iced.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-2 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
033 - 5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-2 TSP or 1 BAG per 200ml of water at 95°C and steep for 3-5 min.
This is like the most delicious fruity tea I have ever had. It tastes SO good with a spoonful of honey. I love even more that it has chamomile in it because that helps me wind down for bed.
Betsy D’amour
August 2023
Excellent cold or hot this is so freakin good I will be buying again.Flavour is rich and delicious.
Penelope Koosmann
March 2020
I purchased both Organic Raspberry Lemonade & Wildberry Lemonade because I wasn’t sure which I would prefer. They have similar names but quite different ingredients, so I planned to compare them. Organic Raspberry Lemonade is delicious! It is quite subtly flavored, so I use 1/4 more loose tea than with my other fruit blends and then I am happy. I add no sugar because I prefer tart. This blend is tart, lemony, with an underlying hibiscus (cranberry?) flavor, a slight touch of raspberry & very subtle camomile. I like it very much and plan to order it again.
Sascha Uncia
February 2024
Mixed feelings, I'm going to generously give it a 4. My first though upon brewing it was "This smells like a fancy raspberry-scented candle or hair product". I really did not like it hot.. It was 'ok' cold. The Hibiscus overpowers it a bit, I'd call it 'hibiscus and lemon peel lemonade'. It was good cold with 1:2 added ginger ale though.
Pros:
- Good iced, with Ginger Ale
Cons:
- Only good iced, with Ginger Ale
Conclusion:
- Would you like some tasty lemony-hibiscusy raspberry gingerale?
- Makes better punch than it does tea.
- Punch is fine too?
