Coconut 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 actually have your life together. Brewed hibiscus tea forms the liquid base, giving the whole blend a deep ruby color and a floral tanginess that plays beautifully against the sweetness of frozen strawberries and banana. Ground flaxseed adds a subtle nuttiness along with a boost of fiber, while ginger, turmeric, and a squeeze of fresh lemon juice layer in just enough warmth and brightness to keep things interesting. Many store-bought smoothies and smoothie mixes sneak in coconut water, coconut milk, or coconut-derived thickeners, so blending your own from scratch is the cleanest way to stay clear of all that. Every ingredient here is straightforward and easy to verify, which means you can blend with confidence and zero label anxiety. Serve it immediately while it's still frosty cold, and don't skip the fresh strawberry garnish — it makes the whole glass look like something from a café menu.
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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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