Gluten Free Hibiscus-Berry Lemon Cucumber Water
Vibrant, jewel-toned, and impossibly refreshing, this infused water is the kind of drink that makes a plain glass of water feel like a distant memory. Dried hibiscus flowers are simmered into a ruby-red concentrate sweetened with just a touch of honey, then combined with fresh berries, bright lemon slices, and cool cucumber for a pitcher that looks as stunning as it tastes. Every single ingredient here is naturally free of gluten, so there's no label-reading stress or ingredient swaps required — it's just clean, whole food doing all the work. The key is giving it a full hour in the fridge so the flavors have time to meld into something deeply fragrant and beautifully colored. Serve it over ice with a sprig of fresh mint and it's instantly the most impressive thing on the table, whether you're hosting a summer gathering or just treating yourself on a Tuesday.
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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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