Cashew Free Hibiscus-Berry Lemon Cucumber Water
This vibrant infused water is as stunning to look at as it is refreshing to drink, with a deep ruby color that comes from simmering dried hibiscus flowers into a honey-sweetened concentrate. Layers of fresh berries, bright lemon slices, and cool cucumber round out every sip with natural sweetness and a subtle floral tartness. The whole thing comes together with pantry-simple ingredients — no specialty products, no hidden additives, and absolutely nothing to second-guess. It chills in the fridge for at least an hour, which gives the fruit and cucumber time to fully bloom into the water and deepen that gorgeous color. Serve it over ice with a sprig of fresh mint and it looks like something straight off a spa menu or a summer brunch table. It's the kind of drink that makes plain water feel like a distant memory.
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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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