Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you alternate between an Aperol spritz and a glass of rosé, this drink is for you.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

total:
10 mins
Servings:
1
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the Rosé-Hibiscus Syrup.

    Advertisement
  • In a mixing tin, combine the gin, Rosé-Hibiscus syrup, and lemon juice.

  • Add ice, shake well, and strain into a cocktail glass over fresh ice.

  • Top with seltzer and garnish with a sprig of fresh rosemary.

Rosé-Hibiscuis Syrup

Combine 1 cup rosé, 1 cup sugar, and 1 bag of hibiscus tea. Bring to a low simmer, stirring well, and remove from heat, once the sugar has dissolved. Allow the syrup return to room temperature, giving the hibiscus tea time to fully infuse with both flavor and color. Remove and discard tea bag, squeezing gently. Store syrup in the refrigerator up to two weeks. Makes 1 1/2 cups syrup.

Nutrition Facts

159 calories; carbohydrates 12g; sugars 11g; vitamin a 0.9IU; vitamin c 5.9mg; niacin equivalents 0.1mg; folate 3.8mcg; sodium 5mg; potassium 58mg; calcium 9mg; iron 0.2mg.
Advertisement