📖 Instructions

1. First things first, steep your hibiscus tea. Grab 2 tablespoons of dried hibiscus flowers (or 3 hibiscus tea bags) and put them in a heatproof container. Pour 1 cup of boiling water over them. Let it steep for at least 15 minutes, or even longer for a stronger flavor. The liquid should turn a deep, gorgeous red. I usually let it steep while I gather the rest of my ingredients. Don't rush this step; it's crucial for that signature hibiscus flavor.
2. Strain the hibiscus tea. Use a fine-mesh sieve or cheesecloth to strain the tea into a separate container. Make sure to press down on the hibiscus flowers to extract every last drop of flavor. Discard the spent flowers. Allow the strained tea to cool completely. Warm tea will melt your ice cream and ruin the milkshake consistency.
3. Prepare the raspberry puree. In a blender or food processor, combine 1 cup of fresh or frozen raspberries with 1 tablespoon of water (if using fresh, a tiny bit of water can help it blend). Blend until smooth. If you prefer a seedless puree, press it through a fine-mesh sieve to remove the seeds. This step is optional, but trust me, it’s worth it for a smoother milkshake.
4. Chill your milkshake glass. Pop your milkshake glass in the freezer for about 10 minutes before you start assembling the milkshake. A cold glass will help keep your milkshake frosty and prevent it from melting too quickly. Sounds a bit extra, I know. But it makes a world of difference!
5. Combine the ingredients. In a blender, combine 2 cups of vanilla ice cream (or your favorite alternative, like coconut or oat milk ice cream!), 1/2 cup of cooled hibiscus tea, and the raspberry puree. For an extra boost of flavor, add 1/4 teaspoon of vanilla extract. I'm all about that vanilla.
6. Blend until smooth. Blend on medium speed until everything is well combined and the milkshake is smooth and creamy. If the milkshake is too thick, add a splash of milk (dairy or non-dairy) to thin it out. If it's too thin, add a scoop of ice cream to thicken it up. There is a fine line to get this just right.
7. Taste and adjust. Give the milkshake a taste and adjust the sweetness or tartness to your liking. If it's not sweet enough, add a drizzle of honey or maple syrup. If it needs more tartness, add a squeeze of lemon or lime juice. Remember, it’s your milkshake!.
8. Pour and garnish. Pour the milkshake into your chilled glass. Garnish with fresh raspberries, a sprig of mint, and a sprinkle of dried hibiscus petals (if you have them). Get creative! A dollop of whipped cream never hurt anyone either.
9. Serve immediately. This milkshake is best enjoyed right away, while it's still cold and creamy. So, grab a straw, kick back, and enjoy the fruits (and flowers) of your labor!