Anti-Inflammatory Watermelon Hibiscus Slushie
This recipe comes from Lia Lavender, NC from Grounding Nutrition. Watermelon and hibiscus are packed with Vitamin C and antioxidants. Keep your immune system strong, lower inflammation and beat late summer heat with this delicious rose colored drink!
Watermelon Hibiscus Slushie
Dried hibiscus flowers
1 cup water
Juice of 1 lime
Mint leaves and lime slices for garnish (optional)
2 tsp maple syrup (optional)
Sea salt (optional)
Fine mesh sieve or strainer (if using raw hibiscus flowers)
Cut watermelon into chunks and freeze overnight.
Create a strong hibiscus tea by steeping 3 tablespoons of dried hibiscus flowers in hot water for 20 minutes (or overnight). Set tea aside and allow to cool. Store in refrigerator.
Once tea has cooled, strain out the flowers using a a sieve or strainer.
Combine chilled hibiscus tea, frozen watermelon chunks, and lime juice in the blender.
Add a dash of sea salt (optional).
For a sweeter drink add 1 - 2 tsp maple syrup.
Serve cold and garnish with lime slices and mint.
Notes on Hibiscus Flowers:
The species of hibiscus used in this tea is Hibiscus sabdariffa also known as Jamaica, rosemallow, and red roselle. Look for Jamaica flowers (flor de Jamaica) at your local Mexican grocery store, health food store or herb shop. You can also find the flowers here.