Paleo Hibiscus Berry Infused Water
Staying hydrated doesn't have to mean plain water, and this vibrant infused pitcher proves it beautifully. A quick hibiscus concentrate forms the base — tart, floral, and a deep jewel-toned red that makes every glass look like something from a fancy spa menu. Fresh strawberries, cool cucumber slices, and a handful of mint steep right into the liquid, layering in natural sweetness and fragrance without any added sugars or artificial flavors. A small touch of maple syrup in the concentrate rounds out the tartness, and it fits cleanly into a whole-foods approach since every ingredient here is exactly what it says it is. This is the kind of drink that works just as well at a summer cookout as it does sitting quietly in your fridge for afternoon sipping. Squeeze in a little lemon or lime before serving and the brightness really sings.
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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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