Pescatarian Hibiscus-Berry Lemon Cucumber Water
There is something genuinely special about a drink that looks this stunning without any effort at all. Deep ruby hibiscus concentrate swirls through cold water infused with bright lemon, cool cucumber, and juicy mixed berries, creating a pitcher that tastes as gorgeous as it looks. The hibiscus flowers are simmered with just a touch of honey to coax out their tart, floral depth before everything gets strained clean and combined with fresh fruit and cucumber slices. After a chill in the fridge, the water turns richly colored and fragrant in a way that makes plain sparkling water feel like a distant memory. It works beautifully for anyone following a pescatarian lifestyle since every single ingredient here is plant-based, naturally sweet, and completely free of anything to second-guess. Serve it over ice at a backyard gathering or a weekend brunch and watch the pitcher disappear faster than you expected.
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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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