Pomegranate, Beet & Hibiscus Smoothie Recipe
Savor the vibrant blend of Pomegranate, Beet & Hibiscus Smoothie, a zero added sugar & antioxidant-rich treat perfect for any time of day.
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Ingredients
For the Smoothie
- 1 cup fresh pomegranate juice, recipe follows
- 1 cup cubed roasted beets, recipe follows
- 1 cup chilled hibiscus water, recipe follows
- Ice, for serving
Roasted Beets
- 2 Medium raw red beets , tops and ends trimmed
For the Hibiscus Water
- 2 tablespoons heaped dried hibiscus flowers, karkadeh
- 1 cup water
For the Fresh Pomegranate Juice
- 2-3 large ripe pomegranates, or enough to yield 1 cup juice
Instructions
- Roast the beets: Preheat the oven to 400°F (200°C). Wrap whole, unpeeled beets individually in parchment paper and then foil, or place them in oven-safe roasting bags. Roast for 45–60 minutes, depending on their size, until a knife slides easily into the center. Let cool, then peel and cut into cubes.
- Brew the hibiscus: Add 2 tablespoons dried hibiscus flowers (karkadeh) to 1 cup of hot water in a saucepan. Bring to a gentle boil, then turn off the heat and let the hibiscus steep for 30 minutes. Strain: Pour the mixture through a fine-mesh strainer, pressing gently on the hibiscus flowers to extract as much liquid as possible.Cool: Let the hibiscus water cool completely, then refrigerate until chilled. Do not add sugar—the tart hibiscus provides a beautiful contrast to the naturally sweet pomegranate and roasted beets.
- Prepare the Pomegranate Juice:  Cut the pomegranates in half and remove the arils, discarding the peel and white membrane.Extract the juice: Add the arils to a blender and pulse until the seeds release their juice. Avoid over-blending, which can crush the hard seeds and make the juice bitter.Strain: Pour the mixture through a fine-mesh strainer or cheesecloth, pressing gently to extract the juice. Discard the seeds.Chill: Refrigerate the fresh juice until cold before making the smoothie.
- Blend: Add the pomegranate juice, roasted beets, and chilled hibiscus water to a blender or use a hand blender. Blend until completely smooth.
- Serve: Pour over ice and serve immediately.
- Store: Keep the leftovers in an air tight jug for 24 hours.
Nermine's Notes
- No sugar is added. The natural sweetness comes from the pomegranate and roasted beets.
- Roast—not boil—the beets to concentrate their natural sweetness and flavor.
- Use deep-red, ripe pomegranates or 100% unsweetened pomegranate juice for the best ruby-red color.