Nightshade Free Hibiscus Berry Infused Water
Staying away from nightshades doesn't mean giving up bold, beautiful drinks, and this infused water is proof of that. Tart hibiscus concentrate forms the base, giving the whole pitcher a stunning deep crimson color that looks almost too pretty to drink. Fresh strawberries, cool cucumber slices, and a handful of mint leaves steep alongside it, layering in sweetness and fragrance without a single tomato, pepper, or spice in sight. A touch of maple syrup rounds out the hibiscus's natural tartness in the most subtle, satisfying way. The longer it chills, the more the flavors meld together — that 50-minute rest in the fridge makes a real difference. Serve it over ice with a wedge of lemon or lime and you've got something that feels genuinely special, whether it's for a weekday lunch or a backyard gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!