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.
Prep Time10 minutes mins
Cook Time0 minutes mins
Freezing Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 40 minutes mins
Course: Beverage
Cuisine: American
Keyword: beverage, cocktail, frosé, rosé, slush, slushie, summer, wine
Servings: 4
Calories: 200kcal
- ¼ cup dried hibiscus flowers (see note)
- ½ cup water
- ¼ 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 9x13" 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.
Dried hibiscus flowers are available in the Latin section of a well stocked grocery store, or in a Latin market. Alternatively, you can make a berry version. Simply follow the recipe above, but use ½ cup of raspberries or chopped strawberries in place of the hibiscus.
If you have a favorite rosé, go ahead and use it. You don't need to use an expensive wine here, since you'll be sweetening it up anyway. I used a medium priced one from Aldi and it worked out great.
Calories: 200kcal