Pink Drink
By Cookie and Kate · Cookie and KatePublic
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This pink drink is my interpretation of the Starbucks drink. This naturally sweetened hibiscus punch/mocktail recipe is fresh, fruity and super refreshing. Recipe yields 4 cups.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
Recipe source
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Ingredients
For 4 people
- 1hibiscus tea bag (I used Tazo Passion Tea)
- 2 cupwater
- 1 tbsphoney or maple syrup
- 8ripe strawberries, hulled and thinly sliced, divided
- 0.5 cuporange juice
- 0.5 cuplight coconut milk (from a can or carton)
Steps
- 1
Bring the water to a simmer. Place the tea bag in a 1-quart (4 cups) liquid measuring cup or small heat-proof pitcher. Pour the water over the tea bag, stir in the honey until dissolved, and drop in half of the sliced strawberries. Let the mixture steep for 10 to 20 minutes.
- 2
Discard the tea bag. Pour the orange juice and coconut milk into the mixture and stir to combine. Fill drinking glasses with ice and divide the pink drink between the glasses. Garnish the drinks with the remaining sliced strawberries. Serve immediately.
Per portion
- Calories
- ~29.3 kcal
- Protein
- ~0.2 g
- Fat
- ~0.1 g
- Carbs
- ~7.4 g
- Fiber
- ~0.1 g
- Sodium
- ~1.7 mg
3 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.
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