Walnut Free Hibiscus Berry Infused Water
This vibrant infused water is as beautiful to look at as it is refreshing to drink, with deep ruby color from the hibiscus concentrate and bright pops of strawberry, cucumber, and fresh mint floating in every glass. The hibiscus is brewed into a quick concentrate with just a touch of maple syrup for balance, giving the whole pitcher a floral tartness that feels genuinely special without any effort. Strawberries add a gentle sweetness, cucumber keeps things cool and crisp, and the mint rounds everything out with a clean, herby lift. It's the kind of drink that looks like it came from a fancy spa but comes together in your own kitchen with a saucepan and a strainer. Letting it chill and infuse for nearly an hour is the secret — the longer it sits, the more the flavors meld into something that tastes intentional and layered. A squeeze of lemon or lime right before serving brightens the whole thing and makes it feel even more alive. Completely free from any tree nut concerns, every single ingredient here is straightforward and easy to source with total confidence.
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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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