Hibiscus berry smoothie

Ingredients

• 1 tablespoon dried hibiscus flowers
• ¾ cup just-boiled water
• 1 cup frozen strawberries
• ½ cup frozen blueberries
• ½ cup plain Greek-style yogurt
• 1 tablespoon honey or maple syrup
• Juice of ½ lime
• ½ cup ice

Method

1. 1. Pour the hot water over the hibiscus flowers and steep for 8 minutes. Strain and cool completely.
2. 2. Add the cooled hibiscus tea, berries, yogurt, honey, lime juice and ice to a blender.
3. 3. Blend until smooth, taste for sweetness and serve chilled.

Estimated nutrition

calories

145 calories

fat

2 g fat

carbohydrate

28 g carbohydrates

protein

7 g protein

fiber

5 g fiber

Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.

Substitutions

• Use coconut yogurt for a dairy-free smoothie.
• Frozen raspberries can replace the strawberries or blueberries.
• Use agave or date syrup instead of honey.

Good to know

Let the hibiscus tea cool before blending so it does not melt the fruit and thin the texture.

Cultural context

Caribbean / Sorrel and hibiscus drinks

Hibiscus drinks, often called sorrel in parts of the Caribbean, are associated with festive and family gatherings. This berry smoothie is a respectful, nontraditional adaptation built around that familiar tart flower.

Traditional use: Hibiscus has long been steeped with spices, citrus and sweetener for refreshing drinks in Caribbean and West African foodways.

What research suggests: Hibiscus beverages have been studied for their polyphenol content, but a smoothie is still simply food and should not be treated as medicine.

Safety note: Use culinary hibiscus only. If you are pregnant, take medication or have a health condition, ask a qualified clinician whether hibiscus foods are appropriate for you.

Questions, answered.

Related recipes

• Beet berry breakfast smoothie
• Strawberry balsamic breakfast smoothie
• Watermelon lime mint juice