Citric Acid Free Hibiscus Berry Infused Water
Staying away from citric acid doesn't mean settling for plain water, and this vibrant infused pitcher is proof of that. Dried hibiscus flowers bring a naturally tart, floral depth that gets gently sweetened with maple syrup, creating a concentrate that forms the backbone of the whole drink. Fresh strawberries, cucumber, and mint then steep into the chilled water, layering in color and fragrance without any added acids or preservatives to worry about. The lemon and lime wedges are listed as optional, so it's easy to skip them entirely and still end up with something that tastes bright and refreshing. After about an hour in the fridge, the liquid turns a stunning deep ruby and every glass gets a little of the fruit and cucumber for a beautiful presentation. It's the kind of drink that looks like it came from a fancy spa but comes together with minimal effort and a handful of wholesome ingredients.
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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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