Pink Lemon Ice with Rooibos
- 2 cups sugar divided
- 1 3oz box of strawberry gelatin
- 1 12oz package frozen pink lemonade concentrate
- 1 cup fresh lemon juice
- 2 bottles (750 ml) sparkling cider chilled
- 6 tablespoons Cappuccino Cream Rooibos
Combine 3 cups water, 1 cup sugar and 1 3 oz box strawberry gelatin. Boil for 3 minutes and set aside.
Combine 1 – 12 oz frozen pink lemonade concentrate (thawed) with 1 cup fresh lemon juice. Add both mixtures together.
Brew 6 tablespoons Cappuccino Cream Rooibos in 6 1/2 cups just below boiling water. Brew for 6-7 minutes. Add 1 cup sugar and stir well. While straining out rooibos leaves pour this mixture into the other mixture.
Freeze for at least 4 hours chopping into a slush occasionally.
When ready to serve add frozen mixture to 2 bottles of sparkling cider.
We served this tea slushy at our Fairies in the Garden tea party. The hottest day of the summer – it kept all grown up fairies very cool!
