Soy Free Hibiscus-Berry Lemon Cucumber Water
Floral, fruity, and impossibly refreshing, this infused water is the kind of drink that makes a plain glass feel like a spa day. The hibiscus concentrate is the real star — simmered with honey and steeped until it turns a deep, jewel-toned crimson that bleeds beautifully into the pitcher. Layered with bright lemon slices, cool cucumber, and a mix of fresh or frozen berries, every sip tastes like summer in the best possible way. Soy hides in a surprising number of packaged beverages, flavored waters, and drink mixes, so making your own from scratch is the cleanest route to something truly delicious. Every single ingredient here is naturally free of it — just flowers, fruit, honey, and water doing all the heavy lifting. A little patience in the fridge lets everything meld into a deeply colored, fragrant drink that looks stunning served over ice with a sprig of fresh mint.
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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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