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Raspberry and Hibiscus Pink Drink

Raspberry hibiscus pink drink is a refreshing, lightly sweet cold beverage with just the right amount of tartness. Naturally sweetened and dairy-free.
Cuisine Dairy-free, Gluten-Free, Grain-Free, Oil-Free, Plant-Based, Raw Vegan, Special Diets, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, cashews, hibiscus, maple syrup, non-dairy milk, raspberries, spring, stevia, summer, tea, vanilla
Prep Time 5 minutes
Total Time 5 minutes
Servings 2



  • 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


  • 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!


  • 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 :)