Cashew Free Garden Hibiscus Berry Cooler
This vibrant, jewel-toned drink is the kind of thing that stops people mid-conversation the moment you set it on the table. Dried hibiscus flowers are simmered until the water turns a stunning deep ruby red, then sweetened with maple syrup and brightened with fresh lemon juice for a base that's tart, floral, and completely refreshing. Lightly muddled strawberries and blueberries sink into the pitcher and release their juice, layering in a natural berry sweetness that makes every glass taste a little different. A splash of sparkling water at the end keeps things lively without overwhelming the delicate hibiscus flavor. Every single ingredient here is whole, plant-based, and completely free from tree nuts — no label-reading required, no compromises on taste. It's the kind of cooler that works just as well at a backyard cookout as it does at a fancy brunch, especially with a sprig of fresh mint tucked into the glass.
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Learn more →Ingredients
4 servings
For the hibiscus base
- 3 cups water
- ½ cup dried hibiscus flowers
- 3 tbsp maple syrup
- 2 tbsp fresh lemon juice
For the berry mix
- 1 cup fresh strawberries, hulled and halved
- ½ cup fresh blueberries
For serving
- 2 cups cold sparkling water or still water
- 2 cups ice cubes
- fresh mint sprigs (optional)
Instructions
- 1
Combine the 3 cups of water and dried hibiscus flowers in a medium saucepan over medium-high heat. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the liquid is a deep ruby red.
- 2
Remove the saucepan from the heat. Stir in the maple syrup until fully dissolved, then let the hibiscus steep for 10 minutes.
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