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 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!