Walnut Free Hibiscus-Berry Lemon Cucumber Water
This vibrant infused water is a showstopper in a pitcher — deep ruby-red from the hibiscus concentrate, studded with colorful berries, bright lemon rounds, and cool cucumber slices. The hibiscus flowers steep with a touch of honey to create a naturally floral, lightly sweet base that makes every glass feel a little special. Fresh fruit and cucumber slowly release their flavors as the whole thing chills, so by the time you pour it over ice, the water is fragrant, beautifully colored, and genuinely refreshing. It's the kind of drink that looks like it came from a spa or a fancy brunch spread, but the ingredients are simple and the process is almost entirely hands-off. For anyone navigating nut-related concerns, this recipe is a clean, worry-free choice — every ingredient is straightforward produce, dried flowers, and honey, with absolutely no hidden surprises. A few sprigs of fresh mint on top take it from pretty to downright 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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