Pecan Free Garden Hibiscus Berry Cooler

Total time50 min

Prep time10 min

Cook time10 min

4.9

(21)

This vibrant ruby-red 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 they release a deep, jewel-toned color and a tart, floral flavor that pairs beautifully with fresh strawberries and blueberries. A touch of maple syrup rounds out the tartness, while a squeeze of lemon juice keeps everything bright and lively. Lightly muddling the berries is the secret move here — it coaxes out their juice without turning the whole thing into a smoothie, so every glass has gorgeous flecks of real fruit. A splash of sparkling water at the end gives it a gentle fizz that makes it feel festive without any fuss. Every single ingredient is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, beautiful produce doing its thing. Pile on the ice, tuck in a sprig of fresh mint, and you've got a showstopper that's as easy to make as it is to drink.

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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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