Mustard Free Turmeric-Cinnamon Strawberry Hibiscus Cooler
This vibrant drink is a feast for the eyes before it even hits your lips — a deep ruby-red blend of tart hibiscus, sweet strawberries, and warm spice that tastes like summer in a glass. The combination of turmeric, cinnamon, and ginger gives it a gently exotic depth that sets it apart from any standard fruit cooler. Every single ingredient here is naturally free from mustard in any form, so there's no label-scanning or substitution stress involved — just straightforward, wholesome sipping. The hibiscus flowers are simmered low and slow to coax out that gorgeous color and floral tartness, then blended with fresh strawberries and a squeeze of lemon for brightness. Honey rounds everything out with just enough sweetness, and you can always add a touch more to suit your taste. Served over ice with mint and lemon slices, it's the kind of drink that looks impressive enough for guests but is genuinely easy to pull together at home.
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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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