Low FODMAP Hibiscus-Berry Lemon Cucumber Water
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Learn more →Ingredients
4 servings
For the hibiscus concentrate
- ¼ cup dried hibiscus flowers
Ingredient noteHibiscus has no tested serving size, but the 1/4 cup of dried flowers here is split across 4 servings, about 1 tablespoon of dried flowers each, which is an ordinary cup of hibiscus tea and likely low FODMAP. If you prefer to always avoid hibiscus, please tap it and change its rating to Red.
- 2 cups water
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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