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!
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), 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 it’s 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 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.
- 1/4 cup dried hibiscus flowers (see note)
- 1/2 cup water
- 1/4 cup sugar
- 1 bottle rosé wine (see note)
- Rinse the hibiscus flowers in a fine mesh strainer under cold, running water. Set aside.
- Bring the water to a boil in a small saucepan. Add the sugar and stir until dissolved. Stir in hibiscus flowers. Remove from heat and let the flowers steep until slightly cooled, about 15-20 minutes. Strain through a fine mesh strainer.
- Pour the bottle of 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.
Hibiscus Frosé Nutrition Notes:
Like almost all alcoholic cocktails, the calories in this frosé come from the alcohol and added sugar. Drink in moderation.