• Fill one ice cube tray with rosé and freeze for at least 6 hours. Chill the rest of the rosé. Fill another ice cube tray with cooled hibiscus tea and freeze for at least 6 hours. 

  Pop all the frozen rosé and hibiscus tea cubes in the blender. Add the lychees (to taste; add more if you like it sweeter) and lemon juice. Blend into a slushie consistency. If you don't have a high-powered blender, you may need to add more rosé or hibiscus tea to help it along. 

  Serve immediately. 

For the Hibiscus Tea:

• Add one tablespoon dried hibiscus flowers to 2 cups boiling water. You can also use 3 hibiscus tea bags, such as Celestial Seasonings Red Zinger.

  Allow to steep 8-10 minutes. Strain and cool.

  For my recipe using fresh hibiscus flowers, follow the link in the post above.