Brazil Nut Free Hibiscus Berry Infused Water
This vibrant infused water is the kind of drink that makes a regular Tuesday feel a little more special. The deep ruby hibiscus concentrate forms the backbone of the pitcher, balanced with sweet maple syrup and brightened by fresh strawberries, cool cucumber, and fragrant mint. After a chill in the fridge, the flavors meld into something that tastes genuinely refreshing — floral, fruity, and just lightly sweet without being cloying. It's a great option when you want something more interesting than plain water but don't want added sugar or artificial flavors lurking in a store-bought bottle. The whole process is straightforward: simmer, steep, strain, and let the fridge do the rest. A squeeze of lemon or lime at serving adds a bright finishing note that pulls everything together beautifully.
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Learn more →Ingredients
6 servings
For the hibiscus concentrate
- 2 tbsp dried hibiscus flowers
- 2 cups water
- 1 tbsp maple syrup
For the pitcher
- 6 cups cold water
- 1 cup fresh strawberries, hulled and sliced
- ½ medium english cucumber, thinly sliced
- ¼ cup fresh mint leaves, lightly packed
- 1 cup ice cubes
For serving
- lemon or lime wedges, for serving (optional)
Instructions
- 1
Combine the dried hibiscus flowers and 2 cups of water in a medium saucepan. Bring to a gentle simmer over medium heat, then remove from the heat and stir in the maple syrup until dissolved.
- 2
Let the hibiscus steep for 10 minutes, then pour through a fine-mesh strainer into a large pitcher, pressing gently on the flowers to extract all the liquid. Discard the spent flowers.
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