Paleo Garden Hibiscus Berry Cooler
This vibrant ruby-red drink is the kind of thing that makes a hot afternoon feel like a celebration. Tart hibiscus, sweet crushed berries, and a bright hit of lemon come together in a way that feels fancy without requiring much effort at all. Sweetened with maple syrup instead of refined sugar or artificial sweeteners, it checks every box for anyone eating closer to whole, unprocessed foods. The berries get lightly muddled right in the pitcher, so their fresh juice bleeds into the hibiscus base and deepens the flavor naturally — no concentrates or additives needed. Sparkling or still water finishes it off, making it as easy to customize as it is to drink. It's the kind of refreshing, crowd-pleasing pour you'll want to keep in the fridge all summer long.
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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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