Raspberry hibiscus pink drink is a refreshing, lightly sweet cold beverage with just the right amount of tartness. Naturally sweetened and dairy-free.
Hey all! I hope that you’re having a great summer weekend. It’s been so, so hot and steamy here. The only cooking I’ve been up to is on the grill and that’s with a mandatory cold beverage in hand. I’m constantly scheming up different cool and refreshing drinks to keep us hydrated, and this slightly tart version of the ever-present pink drink is my latest favourite. It has fresh raspberries, hibiscus tea (that perfect pink hue!), and vanilla. It’s tart, sweet, mellow, creamy, and just so pretty to look at.
Here’s a few more refreshing beverages for you from the archives: Chamomile and Vanilla Iced Latte, Double Coconut Cold Brew, and Minty Cucumber Limeade.
Here’s a few links to check out when you’re chilling by the pool/on your porch/parked in front of a high speed fan in your living room this weekend! ;) Let me know in the comments if you read, saw, or listened to anything particularly great this week. Sending all my hugs.
-Have you tried mantra meditation?
-Millennials are rejecting fast fashion (great!), but Costco is rising as a fashion retailer because their parents still opt for fast fashion (not so great).
–Have you used GrubHub to order takeout? Did you know that they buy up thousands of web domains (even those of tiny mom and pop restaurants) in order to redirect takeout order traffic to them for a greater percentage of the sales cut?
–Elizabeth Gilbert on the Forever 35 Podcast! Bonus discussion of plant-based cooking in this episode.
–Tree planting ‘has mind-blowing potential’ to tackle climate crisis
-I LOVE this article about garlic presses. To a certain degree, it’s true that we’ve been conditioned to despise convenience cooking or shortcuts of any kind. For what it’s worth, I go in phases of using my Zyliss one.
–Botanica is one of my favourite LA restaurants and this pantry tour with its founders is seriously educational. Obsessed with that kitchen too.
-Have you thought about participating in Plastic Free July? It’s never too late! :)
-“When diners are more interested than ever before in the foods of nations that have been ignored by history, how do we properly and intelligently review these restaurants?”
Raspberry and Hibiscus Pink Drink
- 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
- 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 :)
- 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!