Nitrate & Nitrite Free Hibiscus Berry Infused Water
Staying away from processed preservatives doesn't mean settling for plain tap water, and this vibrant infused pitcher is proof. Tart hibiscus concentrate forms the backbone of the drink, deepened with just a touch of maple syrup before being strained clean and poured over fresh strawberries, cucumber, and mint. Everything in this recipe is whole and unprocessed — no packaged drink mixes, no flavored syrups with hidden additives, just real fruit and botanicals doing all the work. The result is a jewel-toned, floral drink that looks stunning on a table and tastes even better than it looks. A slow chill in the fridge lets the strawberries and mint fully bloom into the liquid, so by the time you pour it over ice, every glass is fragrant and deeply flavored. A squeeze of lemon or lime at the end brightens everything up and makes it feel a little fancy without any extra effort. It's the kind of drink that makes people ask for the recipe before they've even finished their first glass.
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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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