Hazelnut Free Hibiscus-Berry Lemon Cucumber Water
This drink is a showstopper in a pitcher — deep ruby-red from the hibiscus concentrate, layered with bright citrus, cool cucumber, and the natural sweetness of fresh berries. The hibiscus flowers are simmered and steeped with just a touch of honey, creating a floral, tart base that makes plain infused water feel genuinely special. Every single ingredient here is whole and straightforward, so there's zero guesswork about what's actually in your glass — no syrups, no flavorings, no hidden additives to second-guess. After an hour in the fridge, the colors deepen and the flavors meld into something that looks almost too pretty to drink. It's the kind of thing you set out at a gathering and watch people reach for before they even ask what it is. A few sprigs of fresh mint over the ice right before serving take it from refreshing to downright elegant.
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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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