Raspberry and Hibiscus Pink Drink

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Prep Time 5

Total Time 5

Servings

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Ingredients

⅓ cup fresh raspberries
1 teaspoon hibiscus tea, secured in a loose leaf tea bag or other tea steeping apparatus
1 cup boiling water
sweetener, to taste (agave nectar, maple syrup, honey, stevia etc)
1 cup plant-based milk of choice (I used homemade cashew)
½ teaspoon vanilla extract
ice, for serving

Instructions

Place the raspberries and hibiscus tea bag in a liquid measuring cup with a minimum 2-cup capacity. Pour the boiling water over the raspberries and hibiscus tea and let it steep for 5 minutes.
Remove the tea bag and pour the tea and raspberries into an upright blender. Add any sweetener you’d like to use, along with the plant-based milk and vanilla. Blend the mixture on high until totally smooth.
Run the pink drink through a fine mesh strainer or nut milk bag to catch all of the raspberry seeds. Place the strained pink drink in the fridge for at least an hour.
Before serving, give the pink drink a good stir (separation is natural). Then, pour it over ice. Enjoy!

Equipment

Blender

Recipe Notes

Separation is natural since we aren’t using any gums or stabilizers! Just keep stirring it up with your little stainless steel/glass/silicone straw :)

Raspberry hibiscus pink drink is a refreshing, lightly sweet cold beverage with just the right amount of tartness. Naturally sweetened and dairy-free.

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