Ginger Free Hibiscus Berry Infused Water
This vibrant infused water is the kind of thing that makes a plain glass of H2O feel genuinely exciting. The deep ruby hibiscus concentrate forms the base, brewed with dried flowers and just a touch of maple syrup for a subtle, floral sweetness that isn't cloying. Fresh strawberries, cool cucumber slices, and a handful of mint leaves steep right in the pitcher, layering in color and fragrance as everything chills together. The result is a drink that looks stunning on a table and tastes even better than it looks. Many flavored waters and herbal blends sneak in ginger as a "warming" note, but this recipe keeps things bright and refreshing without it — every ingredient is straightforward and easy to verify. A squeeze of lemon or lime at serving adds a little citrus lift if you want it. It's the perfect thing to batch ahead for a gathering, a hot afternoon, or just a weekday treat that feels a little more special than usual.
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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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