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
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