Mushroom 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 deep ruby 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 fungi, so there's no need to scan labels or swap anything out — it's straightforwardly safe from the very first step. After an hour in the fridge, the water soaks up all that floral tartness and fruity sweetness, turning a simple combination of produce into something that genuinely wows a crowd. Serve it over ice at a summer gathering, a brunch table, or just a Tuesday afternoon when you need something a little special. A few sprigs of fresh mint on top take it from pretty to absolutely gorgeous.
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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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