- 1⁄2 cup hibiscus petals
- 1 cinnamon stick
- cold, filtered water (for the tea)
- 1 cup of hemp milk
- 1 teaspoon grated ginger (I do this the night before and keep it in the fridge until morning)
- 2 tablespoons ground flax seed
- 2 tablespoons chia seed (whole)
- 1-2 medjool dates (for sweetness) — be sure to remove pits!
- 2 cups frozen strawberries
- 1⁄2 cup frozen beets
- OPTIONAL — 1/2 cup of ice (for frosty texture)
First, set up your hibiscus tea. Place the hibiscus petals and cinnamon stick into a 32-ounce mason jar. Fill the jar with filtered water, cover with a lid, and refrigerate overnight. In the morning, strain out the solids, and it’s good to go. The tea is also delicious as an iced tea base, with some stevia to sweeten. You can store the leftover tea in the refrigerator for 2-3 days.
Place the tea, as well as the other ingredients, into blender, adding frozen fruit and ice last.
Process until creamy and smooth. Add water a quarter-cup at a time if you want a thinner consistency. Serve immediately or store some in fridge for later. Salud!