Soy Free Hibiscus Berry Iced Tea with Mint and Cucumber
This stunning ruby-red iced tea is the kind of drink that makes people stop and ask what's in it before they've even taken a sip. Dried hibiscus flowers and mixed berries simmer together into a deeply fragrant, jewel-toned concentrate that gets sweetened with honey and brightened with a squeeze of fresh lemon juice. Thin cucumber slices and fresh mint leaves steep right in the pitcher, adding a cool, garden-fresh layer that makes every glass feel genuinely refreshing. Unlike a lot of bottled teas and flavored drinks that sneak in soy-derived additives or emulsifiers, every single ingredient here is clean, whole, and easy to recognize. It's a naturally plant-forward recipe that just happens to be completely free of anything to worry about on that front — no label-reading required. Make a big pitcher ahead of time and let it chill in the fridge so the flavors have time to fully come together before you serve it over ice.
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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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