Emulsifier Free Hibiscus Berry Infused Water
Staying away from emulsifiers doesn't mean settling for plain tap water, and this vibrant infused pitcher is proof of that. Dried hibiscus flowers are simmered into a deep ruby concentrate, sweetened with just a touch of maple syrup, then combined with fresh strawberries, cucumber, and mint for a drink that looks stunning and tastes even better. Every single ingredient here is whole and unprocessed — no stabilizers, no additives, nothing that needs a chemistry degree to decode on a label. The result is naturally tart, lightly floral, and refreshingly cool, with the fruit and cucumber slowly releasing their flavors as the pitcher chills. It's the kind of drink that earns compliments at a dinner table or a backyard gathering without any effort beyond a little slicing and steeping. A squeeze of lemon or lime on the side adds a bright finishing note that ties 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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