Emulsifier Free Hibiscus-Berry Lemon Cucumber Water
Staying away from emulsifiers doesn't mean settling for plain water, and this vibrant infused drink is proof of that. Dried hibiscus flowers are simmered into a jewel-toned concentrate, sweetened with just a touch of honey, then combined with fresh berries, lemon, and cucumber for a pitcher that looks as stunning as it tastes. Every single ingredient here is whole and unprocessed — no stabilizers, no additives, nothing hiding on a label. The result is a naturally tart, floral, and refreshing drink that gets better the longer it sits in the fridge as the fruit and cucumber release their flavors into the water. It's the kind of thing you'd find at a fancy spa, except you made it at home with five minutes of actual effort. Serve it over ice with a sprig of mint and it's genuinely hard to believe something this beautiful requires zero special equipment or complicated technique.
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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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