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Strawberry and Hibiscus soup

Fruit soups are a refreshing, healthy, vibrant option for dessert. Serve them in tea cups with a sablé biscuit, a scoop of yoghurt, a meringue. Hibscus, known as Jamaica in Mexico, is full of vitamin C and also known to deter diabetes and balance blood sugar. Drinking 3 cups of Hibiscus tea a day is proven to lower blood pressure. Strawberry and hibiscus complement each other and the fresh ginger adds a little heat.
Course: Dessert, Summer dessert
Keyword: Fruit soups, Hibiscus recipes, Strawberry recipes, Sweet soups
Servings: 5


  • 50 g dried hibiscus flowers
  • 500 ml boiling water
  • 450 g ripe strawberries, hulled (reserve a few for decoration)
  • 100 g caster sugar
  • 5 cm fresh root ginger, peeled and roughly chopped
  • 2 tbsp pomegranate syrup


  • Soak the hibiscus flowers in hot water and leave to stand for at least a couple of hours or overnight. Then strain the flavoured water into a jug.
  • Place the strawberries in a blender and pour in the hibiscus water.
  • Add the sugar, ginger and pomegranate syrup. Blend until smooth.
  • Garnish with reserved strawberries.