Vegetarian Hibiscus Berry Infused Water
This is the kind of drink that makes a plain glass of water feel like a serious upgrade. Tart hibiscus concentrate forms the backbone here, brewed from dried flowers and sweetened with just a touch of maple syrup before being strained into a pitcher of cold water. Sliced strawberries, cucumber, and fresh mint join the mix, slowly releasing their color and fragrance as everything chills together. The result is a gorgeous, jewel-toned infusion that looks like something from a fancy spa menu but comes together with minimal effort. It's naturally plant-based from top to bottom — no gelatin, no hidden additives, just whole ingredients doing their thing. A squeeze of lemon or lime at the end brightens the whole glass and makes it feel even more refreshing. Perfect for a summer gathering, a weekday lunch, or honestly just treating yourself on a Tuesday.
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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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