Gluten Free Hibiscus Berry Iced Tea with Mint and Cucumber
That deep ruby color alone is enough to stop anyone in their tracks, and the flavor absolutely delivers on the promise. Dried hibiscus flowers and fresh mixed berries simmer together into a concentrate that's tart, floral, and just a little jammy — then honey rounds everything out without overpowering it. Cucumber slices and fresh mint steep right into the chilled pitcher, adding a cool, garden-fresh lift that makes this feel genuinely refreshing rather than just sweet. A splash of lemon juice ties it all together with a bright, clean finish. Every single ingredient here is naturally free of gluten, so there's no label-checking or substitution stress — just straightforward, beautiful iced tea. It's the kind of drink you'd happily serve at a summer gathering knowing everyone at the table can enjoy it without a second thought. Make a big pitcher, keep it in the fridge, and watch it disappear faster than you expect.
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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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