Green Wellness Smoothie (Soursop–Turmeric Blend)
The Green Wellness Smoothie with soursop and turmeric is a refreshing, nutrient rich drink inspired by natural wellness traditions. It combines the tangy floral flavor of hibiscus with the creamy tropical taste of soursop and the earthy warmth of turmeric. Hibiscus adds a bright color and light tartness, while turmeric and black pepper create a soothing blend often associated with anti inflammatory benefits. This smoothie works well as a morning energizer, a light afternoon refreshment, or a gentle detox style drink during warmer seasons. The natural sweetness of soursop balances the bold flavors, and optional honey or agave adds just enough sweetness without overpowering the natural ingredients. The recipe is simple to prepare and can be served chilled for maximum refreshment. With minimal equipment and a handful of wholesome ingredients, you can create a vibrant drink that is both flavorful and nourishing.
Prep Time: 10 minutes
Steeping & Cooling Time: 15–20 minutes
Blend Time: 3–5 minutes
Total Time: About 30 minutes
Servings: 3–4 glasses
Ingredients
Dried hibiscus petals: 1 cup (or 2 hibiscus tea bags)
Ground turmeric: 1 teaspoon (or 1 inch fresh turmeric, grated)
Soursop pulp: 1 cup (fresh or frozen)
Water: 4 cups
Honey or agave: 1 tablespoon (optional)
Black pepper: A pinch
Instructions
Bring 4 cups of water to a gentle boil in a saucepan.
Add dried hibiscus petals or tea bags and simmer for 5 minutes.
Remove from heat and allow the hibiscus tea to steep for another 10 minutes.
Strain the tea to remove petals or bags and let it cool to room temperature.
Pour the cooled hibiscus tea into a blender jar.
Add soursop pulp, turmeric (ground or fresh grated), and a pinch of black pepper.
Blend until the mixture becomes smooth and evenly combined.
Taste the smoothie and add honey or agave if you prefer a sweeter flavor.
Blend again briefly to mix the sweetener thoroughly.
Pour into chilled glasses and serve immediately, or refrigerate for up to 24 hours before serving.