Eggless Hibiscus Berry Infused Water
Vibrant, floral, and refreshingly cool, this infused water is the kind of drink that makes a plain glass of water feel like a serious upgrade. A quick hibiscus concentrate forms the base — dried flowers simmered with water and a touch of maple syrup — giving the whole pitcher a gorgeous deep-red hue and a gently tart flavor that pairs beautifully with fresh strawberries, cucumber, and mint. Once everything comes together in the pitcher, a chill in the fridge lets all those flavors meld into something that tastes far more special than the effort involved. It's naturally free from eggs and every other common allergen you'd typically stress over, since the ingredient list is nothing but whole fruits, herbs, and a few pantry staples. Serve it at a summer gathering, a weekend brunch, or just a Tuesday afternoon when you want something that feels a little elevated. A squeeze of lemon or lime over the glass right before drinking adds a bright finishing note that ties everything together perfectly.
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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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