Hibiscus Tea Pineapple Smoothie
A vibrant, tropical, antioxidant-packed smoothie that’ll transport you to paradise—right from your kitchen!
Equipment
- Blender
Ingredients
Hibiscus Tea Base
- 2 tbsp dried hibiscus flowers or 2 hibiscus tea bags
- 2 cups filtered water
- 1 tbsp honey or maple syrup or agave nectar for low-glycemic option
- 1 cinnamon stick optional, or ¼ tsp ground cinnamon
Smoothie
- 2 cups fresh pineapple chunks or frozen for frostier texture
- 1 cup cooled hibiscus tea base
- 1 frozen banana or ½ avocado for low-sugar alternative
- ¼ cup plain Greek yogurt or coconut yogurt for dairy-free
- 1 tbsp fresh lime juice or lemon juice if preferred
- ½ cup ice cubes skip if using frozen fruit
- ½ inch piece fresh ginger optional but recommended
Instructions
Step 1: Make the Hibiscus Tea Base
- Boil 2 cups of water. Remove from heat.
- Add hibiscus flowers (and cinnamon if using). Cover and steep 10–15 minutes.
- Strain through fine mesh sieve. Press gently to extract extra liquid.
- Stir in sweetener while tea is warm.
- Cool completely (store in fridge if prepping ahead).
Step 2: Blend the Smoothie
- Add cooled tea to blender.
- Add pineapple, banana, yogurt, lime juice, ginger, and ice.
- Blend on high 60–90 seconds until smooth and silky.
- Adjust consistency with more tea (if too thick) or more fruit/ice (if too thin).
- Pour, garnish with pineapple slice, and enjoy!
Notes
- Make Ahead: The tea base lasts up to 5 days refrigerated.
- Protein Boost: Add a scoop of vanilla protein powder and 1 tbsp almond butter.
- Tropical Version: Blend in ¼ cup coconut milk + ½ cup mango.
- Winter Twist: Swap pineapple for pear + orange; steep cloves with tea.
- Low Sugar Swap: Use avocado instead of banana.
- Mocktail Idea: Serve over ice with sparkling water for a fizzy twist.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 30gProtein: 5gFat: 3gFiber: 4gSugar: 18g
Tried this recipe?Let us know how it was!