Watermelon Hibiscus Frosé
This refreshing frozen beverage uses watermelon as the star. You’ll need to start at least five hours before you plan to serve, so you have time to freeze the ingredients. Then make up a big batch and sit back to watch the fireflies light up the night sky.
Ingredients
- 1 small watermelon seeds and rind removed, chopped into 1-inch cubes (about 4 cups)
- 4 hibiscus tea bags steeped in 2 cups hot water for 10 minutes.
- 1 bottle rosé wine
Optional:
- Make it sweeter with agave nectar to taste.
- Make it boozier with ¼–½ cup cold frozen vodka.
Instructions
At least 5 hours before serving:
- Spread the watermelon cubes in a single layer on a baking sheet. Freeze for several hours or overnight.
- Once the hibiscus tea bags have steeped, let cool, remove the teabags, and pour the tea into an ice cube tray. Freeze for several hours or overnight.
- Fill an ice cube tray with the rosé wine, setting aside and chilling the wine remaining in the bottle for the continuation of this recipe. Freeze wine for several hours or overnight.
To serve:
- For one 2-serving batch of frosé, add half the frozen watermelon cubes, half the rosé cubes, and half the hibiscus tea cubes to the blender jar. Pour in about a ½ cup of the chilled, reserved rosé, along with the optional chilled vodka and sweetener (if using). Blend, scraping down the sides as needed, until slushy. Pour into cocktail glasses and serve.
Notes
This recipe works best in a high-powered blender. If you have a hard time blending the frozen ingredients, allow them to thaw a little before you blend.