Mushroom Free Hibiscus Berry Infused Water
This vibrant infused water is as beautiful to look at as it is refreshing to drink, with a deep ruby hue from the hibiscus concentrate and pops of pink from fresh strawberries. The combination of tart hibiscus, cool cucumber, and fragrant mint makes every sip feel like a spa day in a glass. A touch of maple syrup rounds out the floral tartness without making things overly sweet, and a squeeze of lemon or lime at the table lets everyone customize their cup. Since the ingredient list is built entirely around flowers, fruit, and fresh herbs, there's nothing hidden to worry about — just clean, wholesome flavors from start to finish. The process is simple: simmer a quick hibiscus concentrate, strain it, then let everything meld together in the fridge until the colors and aromas fully bloom. It's the kind of drink that looks impressive enough for a dinner party but is genuinely easy enough to make on a Tuesday afternoon.
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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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