Tree Nut 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. Dried hibiscus flowers steep with turmeric, cinnamon, and ginger to build a deep ruby base that's floral, warming, and a little exotic all at once. Fresh strawberries and a squeeze of lemon get blended right into that chilled base, so every glass is silky-smooth and packed with real fruit flavor. The whole thing comes together on the stovetop and in a blender — no specialty equipment, no complicated techniques, just layered flavor from pantry spices and fresh produce. Since every ingredient here is naturally free from tree nuts, there's no need to scrutinize labels or worry about hidden allergens sneaking in through flavored syrups or store-bought mixes. Honey sweetens it gently, and you can dial it up or down to taste before serving. Finish with a sprig of mint and a lemon slice and it looks like something you'd pay twelve dollars for at a café.
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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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