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Refreshing antioxidant-containing beverage
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Cinnamon hibiscus sherbet (200 g) has 90 calories. That works out to 45 calories per 100 g. It contains 22.4 g of carbs, 0.2 g of protein, 0.2 g of fat and 0.4 g of fiber. Its 0.2 mg of Manganese covers 7% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
45
KCAL / 100G
Carbs
11.2g
· 4% DV
Protein
0.1g
· 0% DV
Fat
0.1g
· 0% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 97% · Protein 1% · Fat 2%
Vitamins
B2
0.01mg · 1% DV
B3
0.08mg · 1% DV
B6
0.01mg · 1% DV
Vitamin C
1.2mg · 1% DV
Minerals
Calcium
5mg · 1% DV
Magnesium
3mg · 1% DV
Potassium ⭐
18mg · 1% DV
Iron
0mg · 0% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 45 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.01g
It is most commonly served chilled, often with ice and a slice of lemon to highlight its tart, floral flavour. It can also be gently warmed in colder weather, but prolonged boiling can dull its aroma.
Keep an opened bottle tightly sealed in the refrigerator. Follow the use-by guidance on the label, and discard it if it develops an unusual smell, taste, or appearance.
Yes. Freezing it in ice-cube trays is a convenient way to add flavour to water or iced tea; leave room for expansion if using a container.
Dilute it with chilled water, sparkling water, or unsweetened iced tea. Lemon juice and fresh mint can add brightness without adding more sugar.
Its tangy, lightly spiced profile works well with savoury nuts, mild cheeses, olive-oil dishes, and fruit-based desserts. It can also feel refreshing alongside rich or spicy foods.
Hibiscus sherbet has a floral tartness with a warm cinnamon finish, while sour cherry juice has a more directly fruity, cherry-led taste. Sweetness varies substantially by brand and recipe for both drinks.
It can be a refreshing drink around exercise, but it is not a complete recovery option on its own. After longer sessions, combine fluids with a meal or snack that provides protein and other nutrients.
No—this drink is not a treatment for high blood pressure. Some research has examined hibiscus preparations, but effects can vary with the recipe, amount consumed, and individual health; people taking blood-pressure medicine should ask their clinician about regular use.
Anyone with an allergy to hibiscus or cinnamon should avoid it. People managing diabetes or using blood-sugar or blood-pressure medication may need to consider serving size and possible interactions with a healthcare professional.
Sherbet is typically made by preparing botanical ingredients and adding sweeteners, and some commercial versions may also contain preservatives. Water is the best everyday drink, while sherbet is best treated as an occasional, portion-aware option.
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Nutrition data compiled from USDA FoodData Central and scientific sources.