From the ALMOND BOARD OF CALIFORNIA
Makes 24 (8 fl oz) servings
Smooth and creamy vanilla almond milk, almond butter, tart hibiscus, fragrant rose hips, floral lavender, fresh orange juice, strawberries, raspberries, and a hint of ginger come together to create your next smoothie crush!
128 fl oz almond milk (vanilla, light)
2.40 oz hibiscus flowers (dried)
2.40 oz rose hips (dried, chopped)
0.40 oz dried lavender (buds)
24 fl oz orange juice fresh, no pulp
16 oz almond butter (creamy)
48 oz strawberries (IQF, whole, no sugar added)
16 oz raspberries (IQF, whole, no sugar added)
4.00 oz pickled ginger (pink, mild)
NOTE: Measurements are in ounces. A conversion calculator can be used, if desired.
1.Place almond milk, hibiscus, rose hips, and lavender in a saucepot. Bring to simmer; remove from heat and steep for 30 minutes.
2.Add remaining ingredients and puree with beurre mixer until silky smooth and evenly combined. Strain through a fine chinoise.
3.Place the Hibiscus-Rose Almond berry Smoothie in a sealed container and reserve refrigerated.
Find this recipe and more holiday treats at almonds.com