High Fructose Corn Syrup Free Hibiscus Berry Infused Water
Staying away from high fructose corn syrup doesn't mean settling for plain water or hunting for a store-bought drink that actually checks out on the label. This infused water gets its gentle sweetness from a small drizzle of maple syrup — a clean, straightforward swap that keeps things naturally sweet without any of the processed stuff. The hibiscus concentrate is the real star here, brewing up a gorgeous deep ruby color and a tart, floral flavor that makes the whole pitcher look and taste like something you'd order at a nice brunch spot. Fresh strawberries, cool cucumber slices, and a handful of mint leaves steep right in with the concentrate, layering in fragrance and color as everything chills together. After about an hour in the fridge, the water transforms into something genuinely refreshing — bright, lightly fruity, and just a little floral. A squeeze of lemon or lime over the glass right before serving ties it all together beautifully. It's the kind of drink that makes hydration feel like a treat rather than a chore.
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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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