- 1 bottle rose
- ½ cup of water
- 2 tea bags of Tadin Hibiscus Tea
- ½ cup of sugar
- ½ cup of fresh watermelon juice (how much watermelon needed)
- ½ lime
- Watermelon slices for garnish
- Optional: ice
- Pour a bottle of rose into ice cube trays and freeze overnight or 6-8 hours until solid.
- In a small pot over medium heat, bring ½ cup water to a boil. Turn off the heat. Steep and cover 2 tea bags of Tadin Hibiscus Tea in the boiling water for 5 minutes.
- Remove the tea bags and return the heat on the stove to medium. 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.