Soy Free Turmeric-Cinnamon Strawberry Hibiscus Cooler
This vibrant, jewel-toned drink is the kind of thing that stops people mid-sip and makes them ask what's in it. Tart hibiscus flowers steep with warming turmeric, cinnamon, and ginger to build a deep ruby base that's floral, spiced, and completely refreshing. Fresh strawberries and a squeeze of lemon get blended right into that base, giving the whole cooler a lush, fruity body that feels more like a craft cocktail than a simple homemade drink. Every single ingredient here is whole and straightforward — dried flowers, fresh fruit, honey, spices — so there's zero guesswork about hidden additives or soy-derived fillers that sneak into so many packaged beverages. The process is genuinely simple: simmer, steep, strain, blend, and pour. Garnished with mint and lemon slices, it looks stunning on a table and tastes even better than it looks.
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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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