Low Iodine Hibiscus Berry Infused Water

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.8

(5)

Staying well-hydrated gets a whole lot more enjoyable when your water looks this stunning. Deep ruby hibiscus concentrate meets fresh strawberries, cool cucumber, and fragrant mint in a pitcher that tastes as beautiful as it looks. A touch of maple syrup rounds out the tartness of the hibiscus without leaning on any restricted sweeteners, making this a genuinely smart choice when you're navigating a low-iodine protocol. Every single ingredient here — dried hibiscus flowers, fresh fruit, cucumber, mint — is naturally free of the iodine-heavy culprits like seafood, dairy, and iodized salt that make so many other recipes tricky. The method is simple: simmer, steep, strain, and let the pitcher do the rest while it chills in the fridge. A squeeze of lemon or lime at serving adds a bright finishing note that pulls the whole thing together. Keep a pitcher in the fridge and you'll find yourself reaching for it all day long.

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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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