Carrageenan Free Hibiscus Berry Infused Water
Vibrant, jewel-toned, and genuinely refreshing, this infused water is the kind of drink that makes a plain glass of water feel like a distant memory. Dried hibiscus flowers are simmered into a tart, ruby-red concentrate sweetened with just a touch of maple syrup, then combined with fresh strawberries, cool cucumber, and fragrant mint for a pitcher that looks as stunning as it tastes. Many flavored waters and bottled drinks sneak in thickeners and stabilizers — carrageenan being one of the most common — so making your own from scratch is the cleanest, most satisfying workaround. Every single ingredient here is whole and recognizable, which means you know exactly what you're pouring into your glass. The fruit and cucumber need time to mingle with the hibiscus base, so a good chill in the fridge lets all those flavors bloom together beautifully. Finish each glass with a squeeze of lemon or lime if you want a little extra brightness — it's a small touch that really pulls everything together.
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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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