Citric Acid Free Hibiscus-Berry Lemon Cucumber Water
Staying away from citric acid doesn't mean settling for plain water, and this vibrant infused drink is proof. Dried hibiscus flowers are simmered into a honey-sweetened concentrate that gives the whole pitcher a gorgeous deep-red hue and a naturally tart, floral flavor — no citric acid additives needed. Fresh lemon slices, mixed berries, and cool cucumber go in whole, so you're working with real fruit rather than processed flavorings or preservatives that can sneak citric acid into store-bought beverages. After an hour in the fridge, the water turns richly colored and fragrant, tasting far more complex than the simple ingredient list suggests. It's the kind of drink that looks stunning on a table and tastes even better poured over a tall glass of ice. A few sprigs of fresh mint on top make it feel genuinely special, whether you're serving it at a gathering or just treating yourself on a warm afternoon.
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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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