½ cup fresh watermelon juice (how much watermelon needed)
Watermelon slices for garnish
Pour a bottle of rose into ice cube trays and freeze overnight or 6-8hours until solid.
In a small pot over medium heat, bring ½ cup water to a boil. Turn off the heat. Steep 2 Tadin Hibiscus Tea Bags in the boiling water for 5 minutes.
Remove the tea bags.
Return the heat on the stove to medium and stir in ½ cup of sugar until completely dissolved. Let cool in the freezer until ice cold. (Note that you can make this tea syrup and store it in an airtight container for up to 1 week.)While the tea cools in the freezer, blend the fresh watermelon. Place a fine mesh strainer over a bowl and pour watermelon juice through to remove any pulp.
Add ½ cup of the watermelon juice to the blender along with the juice from ½ lime. Add the rose cubes and blend until it is a consistency of a slushy.
Serve immediately and scoop into each glass or pour into a shallow bowl and place in the freezer to firm up slightly. Or for a slightly diluted flavor and instant slushy consistency, add a large handful of ice cubes to the blender.