Barley Free Turmeric-Cinnamon Strawberry Hibiscus Cooler
This vibrant, jewel-toned cooler is the kind of drink that stops people mid-sip and makes them ask what's in it. Dried hibiscus flowers steep with turmeric, cinnamon, and ginger to build a deep ruby base that's floral, warming, and just a little exotic — then fresh strawberries and bright lemon juice get blended right in for a fruity, velvety finish. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden cereal-derived additives sneaking into your glass. Honey sweetens the whole thing gently, and you can nudge it up or dial it back depending on how tart your strawberries are. The process is straightforward — simmer, steep, strain, blend, stir — and the result looks genuinely stunning poured over ice with a sprig of mint and a lemon slice on the rim. It's the kind of refreshing, feel-good drink that works just as well at a backyard gathering as it does on a quiet afternoon when you want something a little more special than water.
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Learn more →Ingredients
4 servings
For the hibiscus base
- 3 cups water
- ½ cup dried hibiscus flowers
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 2 tbsp honey
For the cooler
- 2 cups fresh strawberries, hulled and halved
- 2 tbsp fresh lemon juice
- 1 cup ice cubes
For serving
- fresh mint sprigs (optional)
- lemon slices (optional)
Instructions
- 1
Combine the water, dried hibiscus flowers, ground turmeric, ground cinnamon, and ground ginger in a medium saucepan over medium-high heat. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the liquid is deep ruby-red and fragrant.
- 2
Remove the saucepan from the heat and stir in the honey until fully dissolved. Let the mixture steep for 10 minutes, then strain through a fine-mesh strainer into a pitcher, pressing the hibiscus flowers to extract all the liquid. Discard the solids.
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