Low Sodium Hibiscus-Berry Lemon Cucumber Water
There is something genuinely refreshing about a drink that looks this stunning without a single packet of flavoring or a pinch of added salt. The deep ruby hibiscus concentrate — steeped with just a touch of honey — blends with bright lemon, cool cucumber, and juicy mixed berries to create a pitcher that tastes as vibrant as it looks. Every element pulling flavor here is completely natural: fruit, citrus, floral, and herbal notes doing all the heavy lifting. It's a smart choice when you're watching sodium intake but still want something that feels like a treat rather than a compromise. After an hour in the fridge, the water turns a gorgeous jewel tone and picks up layers of fragrance that make plain water feel like a distant memory. Serve it over ice with a sprig of fresh mint and it's the kind of thing guests will ask you about before they even take a sip.
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Learn more →Ingredients
4 servings
For the hibiscus concentrate
- ¼ cup dried hibiscus flowers
- 2 cups water
- 1 tbsp honey
For the pitcher
- 1 cup mixed fresh or frozen berries (strawberries, blueberries, raspberries, or a combination)
- 1 lemon, thinly sliced
- ½ english cucumber, thinly sliced
- 4 cups cold water
For serving
- ice, for serving
- fresh mint sprigs (optional)
Instructions
- 1
Combine the dried hibiscus flowers and 2 cups water in a small saucepan. Bring to a simmer over medium heat, then remove from the heat and stir in the honey until dissolved. Let steep for 10 minutes.
- 2
Pour the hibiscus concentrate through a fine-mesh strainer into a large pitcher, pressing on the flowers to extract all the liquid. Discard the spent flowers.
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