Xanthan Gum Free Hibiscus Berry Infused Water
This infused water is the kind of thing that makes a plain glass feel like a spa moment — deeply ruby-colored, lightly sweet, and layered with fresh fruit and herb fragrance. The hibiscus concentrate is the secret weapon here: simmering dried flowers with a touch of maple syrup pulls out a tart, floral depth that store-bought flavored waters just can't replicate. Sliced strawberries, cucumber, and fresh mint steep right in the pitcher, turning the whole thing into something genuinely beautiful to look at and even better to drink. Every single ingredient is naturally free of thickeners and stabilizers, so there's nothing to scrutinize on a label — just whole, recognizable foods doing all the work. It's a great option for anyone who needs to sidestep additives that sneak into packaged beverages, since the recipe builds its body and flavor entirely from fruit, flowers, and cold water. Serve it at a summer gathering or keep a pitcher in the fridge all week — it only gets better as it chills and the flavors meld together.
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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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