Tree Nut Free Garden Hibiscus Berry Cooler
This vibrant ruby-red drink is the kind of thing that makes people stop and ask what you're sipping. 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, and a squeeze of fresh lemon juice keeps everything bright and lively. Lightly muddled berries add little bursts of fruit juice throughout every glass, so no two sips are quite the same. The whole base comes together in one saucepan, gets strained into a pitcher, and chills until you're ready to pour — no complicated equipment or specialty ingredients required. Topped off with sparkling water and poured over ice, it's refreshing in a way that feels genuinely special without any effort to fake it. A sprig of fresh mint on top makes it look like something from a garden party menu, even on a regular Tuesday afternoon.
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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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