Pescatarian Turmeric-Cinnamon Strawberry Hibiscus Cooler
This vibrant drink is a feast for the eyes before it even hits your lips — that deep ruby-red color comes from simmering dried hibiscus flowers with warming spices like turmeric, cinnamon, and ginger until the liquid turns impossibly rich and fragrant. Fresh strawberries are blended right into the chilled hibiscus base, giving the cooler a naturally fruity body that feels indulgent without a drop of added syrup or artificial flavoring. A squeeze of lemon juice brightens everything up and keeps the sweetness from honey perfectly balanced. This is the kind of drink that looks like it came from a trendy café but comes together in your own kitchen with pantry staples and fresh fruit. It's completely plant-based and naturally free of any meat or seafood concerns, making it an effortless fit for a pescatarian table — or honestly any table. Serve it over ice with mint and lemon slices and it becomes the most stunning thing at any gathering, brunch spread, or lazy afternoon on the porch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!