This boozy watermelon hibiscus refresher is MADE for sittin on the front porch. It’s easy to make, cooling, and delicious. You’ll want to sip all summer long.
hello sunshine/the sun is shinin/it’s summer time/i’m gettin so excited…..she writes, as it pours down rain outside.
Any of y’all like Langhorne Slim? I love love love him, but it’s been almost a year since I last saw him. ^^^^^those are Langhorne lyrics up there, if you hadn’t guessed. They are perfect for this week, since summer is officially kicked off, rain or shine or storm. I enjoy a good summer storm, don’t y’all?
Whatever your sentiment on summer (I love it, if you couldn’t tell), we can all agree that a sultry day calls for a cool drink just like this one. Just three ingredients and very little effort yield this dark dark pink drink that is sweet-tart and fresh.
It starts out with a hibiscus infusion, which you make by bringing some water to a boil, turning off the heat, and immediately submerging some dried hibiscus buds. You let that thing sit for about an hour, then you drain out the flowers. The result is a dark red liquid that is deeply tart and smooth.
Then you take that pucker-inducing liquid and throw it in your blender with some watermelon chunks and some white zinfandel. I acquired a snobbish disdain for white zinfandel a while back, when I used to work at a wine place. That snobbery still persists, but I swallowed my pride and bought white zin anyways because I knew it would work best for this drink. If you carry a similar contempt, just tell the checkout person you’re buying it for your Nana or something.
You really do need white zin here because the hibiscus juice is so tart. Paired the sugary watermelon, it balances out the sharp hibiscus notes into something bright and crisply palatable.
Boozy Watermelon Hibiscus Refresher
- 2 cups of water
- 1 cup of hibiscus flowers
- 1 750 ml bottle of white zin
- 8 cups of watermelon chunks
- Place the water in a small saucepan and bring to a boil. Once boiling, add the hibiscus flowers and remove from heat. Let sit, covered, for one hour. Discard the flowers.
- Pour the hibiscus juice into a blender along with the white zin and watermelon chunks. You will probably have to work in batches — I did.
- Once everything is all blended up, there will be lots and lots of foam. YOu can either let it sit for awhile and let the foam settle, or you can strain it through a mesh sieve. I think I did a combination of the two. Keep in the fridge until ready for use. If both the watermelon chunks and the white wine were chilled before you started, it’s ready for use right away.
- Call some friends over and tell them to bring snacks and music. Serve the boozy hibiscus refresher with love, in a big icy pitcher. Makes about 10 cups.