Black Pepper Free Hibiscus Berry Iced Tea with Mint and Cucumber
That deep ruby color alone is enough to make anyone stop scrolling and head straight to the kitchen. Dried hibiscus flowers and mixed berries simmer together into a richly fragrant concentrate, then honey rounds out the tartness with just the right touch of sweetness. Once 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. A squeeze of lemon juice brightens the whole thing without overpowering the floral berry notes. For anyone navigating spice sensitivities, this drink is a natural fit — every ingredient is straightforward and clean, with zero hidden heat to worry about. It's the kind of pitcher drink you make on a Sunday afternoon and feel quietly proud of every time someone asks for a refill.
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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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