Lactose Free Hibiscus Berry Infused Water
Bright, floral, and refreshingly cool, this infused water is the kind of drink that makes a plain glass of water feel like a serious upgrade. Dried hibiscus flowers are simmered into a deep ruby concentrate, sweetened lightly with maple syrup, then combined with fresh strawberries, cucumber, and mint for a pitcher that looks almost too pretty to drink. Every single ingredient here is naturally free of dairy and lactose, so there's zero label-reading stress — just wholesome, plant-based refreshment. The slow chill time in the fridge lets the fruit and herbs fully bloom into the liquid, giving you layers of flavor that taste far more complex than the simple process behind them. A squeeze of lemon or lime at serving adds a bright little pop that ties everything together. Make a big batch for a gathering or keep it in the fridge all week for a hydrating treat that genuinely earns its place over plain water.
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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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