All summer long, I’ve been experimenting with hibiscus: blending it up in all of my smoothies, sprinkling it over porridge, and more! Hibiscus, which has a floral and fruity yet refreshingly tart flavor, is a member of the malva family. The dried leaves are usually steeped in boiling water to make hibiscus tea (also called mallow tea), but the brilliant red color – due to the presence of the pigment malvin – makes it an ideal choice for fruit tea blends as well. Citric acid, malic acid, tartaric acid, and hibiscus acid, which are contained in the blossoms, give it the sour kick. Hibiscus tea is also wonderful iced.

Hibiskus Blätter

Hibiscus blossoms are rich in secondary plant substances with many alleged benefits. According to a study by Tufts University in Boston, three cups of hibiscus tea per day may lower blood pressure. As part of the study, 65 healthy volunteers with borderline high blood pressure drank three cups of hibiscus tea per day, while one control group received a placebo. At the end of the study, the blood pressure of the hibiscus tea group was between 7 and 14 mmHg lower than that of the placebo group.

Here’s how I use hibiscus:

Hibiskus Smoothie

To add hibiscus to my smoothies, I either add cooled hibiscus tea or use this powder from Lebepur.* This smoothie, for example, consists of coconut milk, apple, and hibiscus powder.

Hibiskus Smoothie Zutaten

This smoothie consists of grapes, raspberries, an orange, and hibiscus – perfect for summer!

Hibiskus Proats

Hibiscus is especially lovely for breakfast – for example, in the Proats (protein oatmeal) pictured here: oats, plain yogurt, 1 tsp hibiscus, and chopped apple, topped with pistachios.

Have fun and enjoy! :-)

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