1. To make the Hibiscus Tea Syrup: Combine 1 cup of water and 1 cup of sugar in a small pot and whisk to blend all together. Place over very low heat (do not boil, do not burn) and continue to stir until sugar is fully dissolved (1-2 minutes). Add in hibiscus tea bags and let steep for 30 minutes up to one hour. Remove from heat and let cool.
2. To make the Homemade Pink Lemonade: Combine 3 cups of water, 1 cup fresh squeezed lemon, and 3/4 cup of the Hibiscus Tea Syrup in a pitcher or bottle with a cap and shake well.
3. Add 1 oz Tequila and pink lemonade to a wine glass. Fill with ice and top with 3 oz Prosecco and club soda. Gently stir to combine. Garnish with edible dried rose petals and/or edible pink glitter.
Tip: To store leftover Homemade Pink Lemonade, keep chilled for 1-2 weeks in refrigerator for use in cocktails or mocktails.
Tip: To store leftover Hibiscus Tea Syrup, transfer to airtight container and store in refrigerator for 3-4 weeks.
Shop Ingredients
Directions
1. To make the Hibiscus Tea Syrup: Combine 1 cup of water and 1 cup of sugar in a small pot and whisk to blend all together. Place over very low heat (do not boil, do not burn) and continue to stir until sugar is fully dissolved (1-2 minutes). Add in hibiscus tea bags and let steep for 30 minutes up to one hour. Remove from heat and let cool.
2. To make the Homemade Pink Lemonade: Combine 3 cups of water, 1 cup fresh squeezed lemon, and 3/4 cup of the Hibiscus Tea Syrup in a pitcher or bottle with a cap and shake well.
3. Add 1 oz Tequila and pink lemonade to a wine glass. Fill with ice and top with 3 oz Prosecco and club soda. Gently stir to combine. Garnish with edible dried rose petals and/or edible pink glitter.
Tip: To store leftover Homemade Pink Lemonade, keep chilled for 1-2 weeks in refrigerator for use in cocktails or mocktails.
Tip: To store leftover Hibiscus Tea Syrup, transfer to airtight container and store in refrigerator for 3-4 weeks.