Capsaicin Free Hibiscus Berry Infused Water
This vibrant infused water is a stunning deep-pink drink that feels like something you'd order at a fancy spa — except you made it yourself. Dried hibiscus flowers are simmered into a concentrate with a touch of maple syrup, giving the whole pitcher a tart, floral backbone that pairs beautifully with fresh strawberries, cool cucumber, and fragrant mint. For anyone avoiding capsaicin, this is the kind of refreshing, flavor-packed drink that requires zero compromise — every single ingredient is naturally free of heat and irritants. The slow chill time lets everything meld together into something that looks as gorgeous as it tastes, with the fruit and cucumber gently perfuming the water over time. A squeeze of lemon or lime at the end brightens the whole glass and makes it feel even more like a treat. It's perfect for warm afternoons, dinner parties, or just when you want something more interesting than plain water without reaching for anything that might cause discomfort.
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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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