Mustard 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 feel like a special occasion. Dried hibiscus flowers are simmered into a concentrate with honey, then combined with fresh berries, lemon, and cucumber for a pitcher that looks stunning and tastes even better. Every single ingredient here is naturally free from the hidden condiment concerns that can sneak into flavored beverages and store-bought infusions — no spice blends, no dressings, no surprises. The result is a deeply colored, floral-fruity drink that gets better the longer it sits in the fridge, as the fruit and cucumber slowly perfume the water. It's an effortless make-ahead option for entertaining, meal prep, or just keeping something beautiful and hydrating in the refrigerator all week. Serve it over ice with a sprig of fresh mint and watch it disappear fast.
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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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