Milo’s Lemonade Hibiscus Slushy
- 1 1/2 c. Milo's Lemonade
- 1 1/2 c. water
- 1/2 c. granulated sugar
- 2 single-serving hibiscus tea bags
- Bring water and sugar to a boil over medium high heat in a small saucepan. Remove from heat, add tea bags, and cover the pot. Let stand for 5 minutes. Discard tea bags. Transfer tea to a liquid measuring cup and let cool to room temperature, about 30 minutes.
- Pour cooled tea into an ice cube mold. Pour Milo’s lemonade into a separate mold. Freeze both until firm, at least 4 hours.
- Working in batches as necessary, place hibiscus tea cubes in a blender and top with lemonade cubes. Blend on high until smooth, about 30 seconds. If necessary, let the cubes soften in the blender for about 5 minutes before processing. Serve immediately.