Shellfish Free 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 turmeric, cinnamon, and ginger until the liquid is impossibly fragrant and rich. Fresh strawberries and a squeeze of lemon juice get blended right into the chilled hibiscus base, creating a cooler that's tart, floral, and just a little exotic all at once. Honey rounds out the bold spices with a gentle sweetness that feels totally natural rather than sugary. Every single ingredient here is plant-based and straightforward, so there's absolutely nothing to second-guess when it comes to hidden additives or allergen concerns. It's the kind of drink you'd expect to pay too much for at a trendy café, but it comes together in your own kitchen with minimal effort. Serve it over ice with a sprig of fresh mint and a lemon slice, and it looks stunning enough for a dinner party or a lazy afternoon on the porch.
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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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