Pescatarian Hibiscus Berry Infused Water
This vibrant infused water is the kind of drink that makes a regular afternoon feel like a special occasion. The deep ruby color from the hibiscus concentrate alone is enough to stop people mid-conversation, and the flavor delivers on that visual promise — tart, floral, and just barely sweet from a touch of maple syrup. Fresh strawberries, cool cucumber, and bright mint layers build on that base as everything chills together, turning the pitcher into something that tastes genuinely complex without any effort. It's a naturally plant-based, refreshing option that fits beautifully into any pescatarian spread, whether you're serving it alongside grilled salmon or just sipping it on a warm afternoon. A squeeze of lemon or lime right before serving ties everything together and adds a little extra zing. Make a big batch ahead of time and let it sit in the fridge — the longer it steeps, the more vivid and fragrant it becomes.
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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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