Vegetarian Hibiscus-Berry Strawberry Smoothie with Flaxseed
Tart, fruity, and beautifully deep red, this smoothie is the kind of drink that makes you feel like you're doing something genuinely good for yourself — and it actually tastes incredible. Brewed hibiscus tea forms the liquid base, giving the whole blend a floral tartness that plays perfectly against the sweetness of frozen strawberries, mixed berries, and banana. Ground flaxseed adds a subtle nuttiness along with a boost of plant-based omega-3s, while ginger, turmeric, and a squeeze of fresh lemon juice round everything out with a little warmth and brightness. A drizzle of honey or maple syrup lets you dial the sweetness up or down depending on your mood. The trick of steeping and cooling the hibiscus tea first means the frozen fruit keeps everything thick and frosty rather than watery. It all comes together in under a minute of blending, making this an easy choice for a quick breakfast or an afternoon pick-me-up that feels a little more special than your average fruit blend.
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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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