- 1.5 cups water
- 2 hibiscus tea bags
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1 cup frozen strawberries
- 2 teaspoon apple cider vinegar
- 2 tablespoons aquafaba from 1 can of chickpeas
- 1.5 ounces of vodka, if desired
- Boil the water and steep the hibiscus tea bags. Place a lid over it, and let it steep for 10 minutes, then remove tea bags.
- Stir the honey into the tea, then transfer it to the freezer to quick chill.
- In a medium-size bowl, add the frozen strawberries and cinnamon and microwave in 30-second increments, using a muddler or wooden spoon between intervals to soften the strawberries, until it’s a fruit puree (1-2 minutes total).
- Take the tea from the freezer and add it into the strawberry-cinnamon mixture. Stir in the apple cider vinegar, and then use a fine mesh strainer to get just the liquid.
- Put the strained strawberry tea mixture back in the fridge or freezer until it’s cold, then pour it into a jar with a lid.
- Add the aquafaba to the jar, put the lid on, and shake it until it’s foamy. Divide the drink between two glasses by pouring a little into one glass, then a little into the other glass, going back and forth so the foam distributes evenly.
- Garnish with a thinly-cut strawberry slice, if desired.