Vegan Hibiscus Berry Infused Water

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.8

(5)

This vibrant infused water is the kind of drink that makes plain hydration feel genuinely exciting. The deep ruby color comes from a quick hibiscus concentrate — dried flowers simmered with water and just a touch of maple syrup — which gives the whole pitcher a tart, floral backbone that pairs beautifully with sweet strawberries and cool cucumber. Fresh mint rounds everything out with a clean, herby lift that makes each glass feel refreshing from the first sip to the last. Every single ingredient here is completely plant-based, so there's nothing to swap or second-guess — it's naturally free of animal products without any workarounds. After a chill in the fridge, the fruit and herbs have time to really bloom into the liquid, turning it into something that looks and tastes far more special than the effort involved. A squeeze of lemon or lime at serving adds a bright, citrusy finish that ties the whole thing together. Make a big pitcher for a weekend brunch, a backyard gathering, or just to have something beautiful waiting in the fridge on a warm afternoon.

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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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