High Fructose Corn Syrup Free Hibiscus-Berry Lemon Cucumber Water
Store-bought flavored waters and fruit drinks are notorious for sneaking in high fructose corn syrup, even when they look like a "healthy" option on the shelf. This infused water skips all of that entirely — every drop of sweetness comes from a touch of honey and the natural sugars in fresh or frozen berries, lemon, and cucumber. The hibiscus concentrate is the real star here, simmered and steeped until it turns a deep, jewel-toned crimson that makes the whole pitcher look stunning on a table. Lemon slices and cucumber ribbons add a cool, refreshing brightness that balances the tart floral notes beautifully. After an hour in the fridge, the water soaks up all that color and fragrance and becomes something genuinely special — way beyond plain water but still light and clean. It's the kind of drink you'll want to keep a pitcher of all week long.
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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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