Rice Free Hibiscus Berry Infused Water
This infused water is the kind of drink that makes a regular Tuesday feel a little more special. The hibiscus concentrate gives it a gorgeous deep ruby color and a tart, floral backbone that pairs beautifully with sweet strawberries, cool cucumber, and fresh mint. A touch of maple syrup rounds everything out without making it cloying — just enough to balance the natural tartness of the flowers. Because it's built entirely from fresh produce, herbs, and pantry staples, there's absolutely nothing here that conflicts with a grain-free lifestyle, and no label-reading required. The longer it chills in the fridge, the more the fruit and mint work their magic into the liquid, so a little patience goes a long way. Serve it over ice with a squeeze of lemon or lime and it's instantly the most refreshing thing on the table.
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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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