To make the hibiscus concentrate, steep Dried Hibiscus Flowers (1 tablespoon) in Water (1 cup). Allow to sit for 15 minutes. Strain and chill in the fridge until ready to use.
In a blender bowl, combine the Fresh Ginger (1/2 inch), Zucchini (1), Frozen Raspberries (1/2 cup), Almond Milk (1/2 cup) and hibiscus concentrate. Puree until smooth, adding more hibiscus concentrate or nut milk until you reach your desired consistency.
Pour into a mason jar and garnish with Bee Pollen (to taste), more Fresh Raspberries (to taste) and Hemp Seeds (to taste), if you desire.