Low Sodium Hibiscus Berry Iced Tea with Mint and Cucumber
That deep ruby color alone is enough to make anyone stop scrolling and start boiling water. Dried hibiscus flowers and mixed berries simmer together into a concentrate that's tart, floral, and naturally vibrant — no artificial dyes or flavor packets needed. A touch of honey rounds out the brightness, while fresh lemon juice keeps everything lively and balanced. Once the base is strained and cooled, cucumber slices and fresh mint leaves steep right in the pitcher, turning a simple iced tea into something that feels genuinely refreshing and a little fancy. This is the kind of drink that tastes like it came from a boutique café, but it comes together in your own kitchen with whole, recognizable ingredients. Because nothing in this recipe calls for added salt, every sip is clean and pure — just fruit, botanicals, and a little sweetness doing all the work. Serve it over ice with a sprig of mint and a few cucumber rounds for a pitcher that disappears fast at any gathering.
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Learn more →Ingredients
4 servings
For the hibiscus tea base
- 4 cups water
- ½ cup dried hibiscus flowers
- 1 cup fresh or frozen mixed berries (strawberries, blueberries, or raspberries)
- 2 tbsp honey
For the pitcher
- 2 cups cold water
- ½ english cucumber, thinly sliced
- ½ cup fresh mint leaves, lightly packed
- 1 tbsp fresh lemon juice
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
- cucumber slices, for serving (optional)
Instructions
- 1
Combine 4 cups water, the dried hibiscus flowers, and the mixed berries in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 8–10 minutes, until the liquid is deeply ruby-red and fragrant.
- 2
Remove the saucepan from the heat. Stir in the honey until fully dissolved.
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