Artificial Food Coloring Free Hibiscus-Berry Strawberry Smoothie with Flaxseed
That deep magenta color comes entirely from hibiscus tea and a blend of real frozen fruit — no dyes, no shortcuts, just nature doing its thing. Brewed hibiscus flowers give the base a tart, floral depth that pairs beautifully with sweet strawberries, mixed berries, and frozen banana, while a squeeze of lemon juice keeps everything bright. Ground flaxseed adds a subtle nuttiness and a boost of fiber, and the pinch of ginger and turmeric bring just enough warmth to make this feel like more than your average morning blend. For anyone navigating artificial coloring in packaged drinks and smoothie mixes, this is a genuinely satisfying alternative — the color is so vivid people will assume something synthetic is at work. The whole thing comes together in under fifteen minutes once your hibiscus tea has cooled, and the blender does most of the heavy lifting. Serve it immediately for the best texture, or top with fresh strawberry slices if you want it to look as good as it tastes.
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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 strawberries
- ½ cup frozen mixed berries (blueberries, raspberries, or blackberries)
- 1 medium banana, peeled and frozen
- 2 tbsp ground flaxseed
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 1 tbsp honey or maple syrup
- 1 tsp fresh lemon juice
For serving
- fresh strawberry slices (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 through a fine-mesh strainer into a heatproof cup, discard the flowers, and let the tea cool for at least 5 minutes until no longer steaming.
- 2
Add the cooled hibiscus tea, frozen strawberries, frozen mixed berries, frozen banana, ground flaxseed, ground ginger, ground turmeric, honey, and lemon juice to a blender.
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