Description
This hibiscus sorbet is a refreshing and vibrant frozen treat, perfect for a hot day. It’s easy to make and bursting with floral flavor.
Ingredients
Scale
- 2 cups dried hibiscus flowers
- 4 cups water
- 1 cup granulated sugar
- 1/4 cup fresh lime juice
Instructions
- In a medium saucepan, combine the dried hibiscus flowers and water.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and simmer for 10-15 minutes, or until the liquid is dark red and flavorful.
- Remove from heat and let the mixture steep for another 15-20 minutes.
- Strain the hibiscus liquid through a fine-mesh sieve, discarding the solids.
- Return the liquid to the saucepan and add the granulated sugar.
- Heat over medium heat, stirring constantly, until the sugar is completely dissolved.
- Remove from heat and stir in the fresh lime juice.
- Let the mixture cool completely.
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm.
- Scoop and serve.
Notes
- For a stronger hibiscus flavor, you can use more dried flowers or steep the mixture for longer.
- Adjust the amount of sugar to your preference.
- You can substitute lemon juice for lime juice if desired.
- If you don’t have an ice cream maker, you can pour the cooled mixture into a shallow freezer-safe container and freeze, stirring every 30-60 minutes to break up ice crystals, until firm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 35g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg