Pink Lemonade Tequila SpritzPink Lemonade Tequila Spritz
Pink Lemonade Tequila Spritz
Pink Lemonade Tequila Spritz
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Recipe - Price Rite Marketplace Corporate
PinkLemonadeTequilaSpritz.jpg
Pink Lemonade Tequila Spritz
Prep Time5 Minutes
Servings1
0
Ingredients
2 oz Bowl & Basket Club Soda
4 cups Filtered Water, divided follow steps
1 cup Fresh Squeezed Lemon
1 cup Bowl & Basket Granulated White Sugar
2 Bowl & Basket Hibiscus Tea Bags
Directions

1. To make the Hibiscus Tea Syrup: Combine 1 cup of water and 1 cup of sugar in a small pot and whisk to blend all together. Place over very low heat (do not boil, do not burn) and continue to stir until sugar is fully dissolved (1-2 minutes). Add in hibiscus tea bags and let steep for 30 minutes up to one hour. Remove from heat and let cool.

 

2. To make the Homemade Pink Lemonade: Combine 3 cups of water, 1 cup fresh squeezed lemon, and 3/4 cup of the Hibiscus Tea Syrup in a pitcher or bottle with a cap and shake well.

 

3. Add 1 oz Tequila and pink lemonade to a wine glass. Fill with ice and top with 3 oz Prosecco and club soda. Gently stir to combine. Garnish with edible dried rose petals and/or edible pink glitter.

 

Tip: To store leftover Homemade Pink Lemonade, keep chilled for 1-2 weeks in refrigerator for use in cocktails or mocktails.

 

Tip: To store leftover Hibiscus Tea Syrup, transfer to airtight container and store in refrigerator for 3-4 weeks.

 

5 minutes
Prep Time
0 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
2 oz Bowl & Basket Club Soda
Bowl & Basket Club Soda, 33.8 fl oz
Bowl & Basket Club Soda, 33.8 fl oz
$0.99$0.03/fl oz
4 cups Filtered Water, divided follow steps
Bowl & Basket Purified Water, 16.9 fl oz, 24 count
Bowl & Basket Purified Water, 16.9 fl oz, 24 count
$3.29$0.01/fl oz
1 cup Fresh Squeezed Lemon
Bagged Lemons, 2 pound
Bagged Lemons, 2 pound
$7.58 avg/ea$3.79/lb
1 cup Bowl & Basket Granulated White Sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
2 Bowl & Basket Hibiscus Tea Bags
Not Available

Directions

1. To make the Hibiscus Tea Syrup: Combine 1 cup of water and 1 cup of sugar in a small pot and whisk to blend all together. Place over very low heat (do not boil, do not burn) and continue to stir until sugar is fully dissolved (1-2 minutes). Add in hibiscus tea bags and let steep for 30 minutes up to one hour. Remove from heat and let cool.

 

2. To make the Homemade Pink Lemonade: Combine 3 cups of water, 1 cup fresh squeezed lemon, and 3/4 cup of the Hibiscus Tea Syrup in a pitcher or bottle with a cap and shake well.

 

3. Add 1 oz Tequila and pink lemonade to a wine glass. Fill with ice and top with 3 oz Prosecco and club soda. Gently stir to combine. Garnish with edible dried rose petals and/or edible pink glitter.

 

Tip: To store leftover Homemade Pink Lemonade, keep chilled for 1-2 weeks in refrigerator for use in cocktails or mocktails.

 

Tip: To store leftover Hibiscus Tea Syrup, transfer to airtight container and store in refrigerator for 3-4 weeks.