Celery Free Hibiscus-Berry Strawberry Smoothie with Flaxseed
Vibrant, tart, and deeply fruity, this smoothie gets its gorgeous ruby color from a homemade hibiscus tea base that you steep right on the stovetop before blending. The combination of frozen strawberries, mixed berries, and banana creates a thick, creamy texture without any dairy, while ground flaxseed adds a subtle nuttiness and a boost of plant-based goodness. A pinch of ginger and turmeric give it a gentle warmth that makes the whole thing feel a little more intentional than your average morning blend. A squeeze of fresh lemon juice ties everything together and keeps the berry flavors bright and lively. Celery and celery-derived ingredients are completely absent from this recipe, so every single component is straightforward and easy to verify — no hidden surprises lurking in a store-bought mix or pre-made base. It comes together quickly once your hibiscus tea has cooled, and the payoff is a smoothie that looks stunning in the glass and tastes even better than it looks.
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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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