Cashew Free Hibiscus-Berry Strawberry Smoothie with Flaxseed
Tart, vibrant, and packed with real fruit flavor, this smoothie is the kind of drink that makes you feel like you're doing something genuinely good for yourself — because you are. Brewed hibiscus tea forms the liquid base, giving the whole blend a deep ruby color and a floral tartness that plays beautifully against the sweetness of frozen strawberries and banana. Ground flaxseed adds a subtle nuttiness and a boost of fiber without any tree nuts in sight, making this a great pick when you need to steer clear of cashew-based thickeners or nut milks that so often sneak into smoothie recipes. A pinch of ginger and turmeric round out the flavor with just enough warmth to keep things interesting. A squeeze of lemon juice brightens everything up and keeps the color looking gorgeous in the glass. It comes together in under fifteen minutes once your hibiscus tea has cooled, and the result is thick, smooth, and satisfying enough to stand in for breakfast or an afternoon pick-me-up.
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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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