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5 from 1 vote

Sparkling Rosé Iced Tea with hibiscus and strawberry

This wine-based cocktail is light and summery, incorporating strawberry and hibiscus.
Course: Drinks
Cuisine: American
Keyword: cocktail, hibiscus, iced tea, rose
Servings: 4


  • 750 mL bottle of rosé try to choose one with strong fruity flavour
  • ¾ cup sugar
  • 3 teaspoons loose-leaf hibiscus tea
  • 500 ml sparling water
  • 5 hulled strawberries plus extra to garnish
  • 2 shots dry gin
  • mint leaves to garnish


  • In a small saucepan, heat ¾ cup of the rosé, the strawberries and all of the sugar, stirring constantly until it reaches a rolling boil and the sugar is dissolved.
  • Reduce heat to medium and simmer until the volume has reduced by half, remove from heat and strain off the strawberries.
  • Meanwhile, steep the hibiscus tea in 1 cup boiling water for 3-4 minutes, strain tea leaves and combine with syrup then pour into sealed bottle or container. Leave in the fridge to cool until just before serving.
  • Immediately before serving, add the gin, remaining rosé and sparkling water and gently mix. Serve in chilled glasses and garnish with mint leaves and strawberries.


• The syrup can be made ahead and stored in the fridge for up to one week in an airtight bottle or container.
• The strawberries strained off from the liquid can be kept and make a tasty topping for ice cream or can blended up to make a tasty coulis.