Traditional Caribbean-Style Sorrel Smoothie with Creamy Yogurt

A Refreshing, Nutrient-Packed Twist on a Cultural Classic

Why You’ll Love This Recipe:

• Packed with Antioxidants – Sorrel (hibiscus) is rich in vitamin C and polyphenols.

• Gut-Friendly – Greek yogurt provides beneficial bacteria for digestion.

• Naturally Sweet & Tangy – A delicious balance of tart sorrel and creamy yogurt.

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SERVINGS: 2 8-ounce servings

Ingredients

1 cup dried hibiscus flowers (2 tea sachets of hibiscus)

1/4 tsp fresh ginger root, chopped

1 cup frozen strawberries

1 cup frozen pineapple

5 fresh mint leaves

1/2 cup of unsweetened Greek yogurt

Optional: honey, sugar, agave for sweetness

Notes

Recipe courtesy of Samaria Grandberry, MS, RDN, LDN.

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Instructions

1. Bring 2 cups of water to a boil.

2. Place dried hibiscus flowers or tea sachets in a heat-proof pitcher.

3. Rinse & cut ginger root into small cubes, then add them to the pitcher.

4. Pour 2 cups of boiling water into the pitcher. Steep the hibiscus and ginger for 15 minutes. Add sweetener (like honey, if preferred.)

5. After the tea has steeped and taken on a deep red color, drain flowers and cool in the refrigerator.

6. Once cooled, add 1 cup of tea to blender.

7. Add the yogurt, strawberry, pineapple, and mint to the blender pitcher.

8. Blend until smooth. Serve and enjoy!