Eggless Hibiscus-Berry Strawberry Smoothie with Flaxseed
Tart, floral, and brilliantly pink, this smoothie is the kind of drink that makes you feel like you're doing something genuinely good for yourself — and honestly, it tastes like it too. Brewed hibiscus tea forms the liquid base, lending a deep berry flavor and gorgeous color that no store-bought mix can replicate. Frozen strawberries, mixed berries, and banana blend into a thick, creamy texture without any dairy or eggs in sight, making this a completely plant-forward option that doesn't sacrifice richness. Ground flaxseed quietly pulls double duty here, adding omega-3s and a subtle nuttiness while also helping the smoothie hold together beautifully. A pinch of ginger and turmeric give it a gentle warmth that balances the bright tartness of the lemon juice and hibiscus. Honey or maple syrup lets you dial the sweetness exactly where you want it, and the whole thing comes together in under fifteen minutes once your tea has cooled. Top it with fresh strawberry slices and it looks almost too pretty to drink — almost.
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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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