Low Iodine Hibiscus-Berry Pomegranate Smoothie
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Learn more →Ingredients
2 servings
For the hibiscus tea
- 1 cup water
- 2 tbsp dried hibiscus flowers
For the smoothie
- 1 ½ cups frozen mixed berries (strawberries, blueberries, raspberries)
- ½ cup pomegranate juice
- ½ cup plain greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 1 tsp fresh ginger, peeled and grated
- ½ tsp ground turmeric
- 1 tbsp honey
- 1 tbsp chia seeds (optional)
Instructions
- 1
Bring 1 cup water to a boil in a small saucepan. Remove from heat, add the dried hibiscus flowers, and steep for 10 minutes. Strain out the flowers and let the tea cool to room temperature, about 15 minutes, or speed-chill by placing the saucepan in a bowl of ice water for 5 minutes.
- 2
Add the cooled hibiscus tea, frozen mixed berries, pomegranate juice, Greek yogurt, grated ginger, ground turmeric, honey, and chia seeds (if using) to a blender.
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