Honey Free Hibiscus Berry Infused Water
This vibrant infused water is the kind of drink that makes a plain glass of water feel like a serious upgrade. The deep ruby hibiscus concentrate sets a gorgeous base, while fresh strawberries, cool cucumber slices, and fragrant mint leaves slowly work their magic in the fridge, turning the whole pitcher into something that looks almost too pretty to drink. Maple syrup does the light sweetening here instead of honey, making it a genuinely inclusive option for anyone avoiding bee-derived ingredients without sacrificing that subtle hint of sweetness that balances the tartness of the hibiscus. The process is simple — steep, strain, combine, and chill — and the result is a refreshing, naturally flavored drink that feels fancy enough for a dinner party but easy enough for a Tuesday afternoon. A squeeze of lemon or lime right before serving brightens everything up and adds one last layer of citrusy depth. Keep a pitcher in the fridge and you'll find yourself reaching for it all day long.
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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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