Macadamia 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. Tart hibiscus concentrate forms the base, brewed with dried flowers and just a touch of maple syrup for a hint of natural sweetness. Fresh strawberries, cool cucumber slices, and a handful of mint leaves steep right in the pitcher, turning the whole thing a gorgeous deep ruby-pink that looks almost too pretty to drink. After a chill in the fridge, every pour is fragrant, lightly fruity, and genuinely refreshing — the kind of thing guests will ask you to make again. A squeeze of lemon or lime on the side adds a bright finishing note that ties everything together. Every single ingredient here is straightforward and plant-based, so there's zero guesswork about what's in your glass and no need to scan labels for hidden nuts or allergen warnings.
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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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