Hibiscus Frosé
Hibiscus Frosé is the ultimate summer drink. A frozen wine slushie, sweetened and colored with hibiscus simple syrup is delicious and fun to drink.
Have you tried frosé? I will admit I was highly skeptical of it when I first heard of it. It just didn’t sound good to me. But then the hype got the best of me and I made a batch for a party.
Now I understood what all the hype was about because it was delicious! And fun to drink! I mean, who doesn’t love drinking a slushie drink in the summer heat, and all the better if it’s wine-flavored!
How to Make Hibiscus Frosé:
This Hibiscus Frosé is actually very easy to make, and since you’re blending up a whole bottle of wine, you get at least 4 drinks out of one batch.
You start with your favorite bottle of cheap to middle-range rosé (this really isn’t the place to use an expensive bottle since you’re adding sugar and other flavorings to it). Then add a little flavored simple syrup, and freeze.
After blending, you end up with a slightly sweet, thick wine-flavored slushie that’s perfect for sipping on a hot day.
Other flavors of frosé:
I have made frosé in many different flavors. I like the hibiscus version because its tart and tangy flavor is a little different, and it pairs well with wine.
But berry versions are popular and work well too. I’ve made both strawberry and raspberry versions and they have also turned out great. I think rhubarb (or strawberry rhubarb) would also work.
If you don’t have any dried hibiscus, or you just want to experiment with other flavors, follow the recipe below, but increase the amount of fruit you’re going to add to the syrup to 1/2 cup.
Hibiscus Frosé Ingredients:
- Dried hibiscus flowers – Find dried hibiscus in the Latin food aisle of well-stocked grocery stores, or in Latin markets.
- Water – use whatever water you normally drink. Cold tap water is fine.
- Sugar
- Rosé wine – Use your favorite rosé if you have one, but you want to avoid using an expensive wine here as you will just be adding sugar and other flavors anyway.
Want more slushy drink recipes?
Hibiscus Frosé Nutrition Notes:
Like almost all alcoholic cocktails, the calories in this frosé come from the alcohol and added sugar. Drink in moderation.
Hibiscus Frosé
Equipment
Ingredients
Instructions
- Rinse 1/4 cup dried hibiscus flowers in a fine mesh strainer under cold, running water. Set aside.
- Bring 1/2 cup water to a boil in a small saucepan. Add 1/4 cup sugar and stir until dissolved. Stir in the rinsed hibiscus flowers. Remove from heat and let the flowers steep until slightly cooled, about 15-20 minutes. Strain through a fine mesh strainer.
- Pour 1 bottle rosé wine into a large, flat container, like a 9×13" baking pan or large food storage container (it's helpful if it has a well sealing lid). Stir in the hibiscus syrup. Cover with the lid, or with plastic and freeze until flaky, at least 6 hours. Scrape into a blender and blend until slushy. Serve immediately, or pour into an insulated thermos or water bottle to keep cold.
Nutrition
Notes
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