Ingredients
Method
Begin by brewing hibiscus tea. Use 1-2 hibiscus tea bags in 1 cup of boiling water and steep for about 5-7 minutes. Remove the tea bags and let it cool in the refrigerator.
In a blender, combine the raspberries, chilled hibiscus tea, rose water, honey (or agave), frozen banana, and ice cubes.
Blend on high until the mixture is smooth and frothy, ensuring there are no chunks of ice remaining.
Taste the frappe mixture and adjust the sweetness if necessary, adding more honey if desired.
Pour the frappe into tall glasses and optionally top with whipped cream for a luxurious touch.
Garnish with edible rose petals for an elegant finish and serve immediately.
Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 2