Brew hibiscus tea by steeping 2-3 tea bags or dried hibiscus flowers in boiling water for 5-10 minutes. Allow the tea to cool completely in the refrigerator.

In a high-powered blender, combine 3/4 cup of the cooled hibiscus tea, 1 cup of pineapple chunks, 1/2 cup of coconut water, and the juice of half a lime. Add ice cubes to achieve desired thickness.

Blend the mixture on high speed for about 30-45 seconds until smooth and creamy.

Taste the smoothie and adjust sweetness or brightness with more fruit or lime juice.

Drizzle a bit of prepared hibiscus tea on top of the blended smoothie for a layered look.

Garnish with a sprig of fresh herbs and a slice of pineapple. Serve immediately.