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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 35 mins

Ice Creams, Sorbets and Gelati
Dried hibiscus flowers have a very sour, but a most delicious and refreshing flavour in a sorbet and give it an amazing magenta colour. This sorbet is wonderful on its own in summer or served as a foil with other, sweeter-style sorbets. Personal preference is to serve it in a small glass with a generous slug of gin or vodka. The dried flowers are usually found in health-food stores.

Makes About 1.25 litres

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Robbin B. added Hibiscus Flower Sorbet to Just yummy 23 Apr 02:08
JadeSucksAtLife favorited Hibiscus Flower Sorbet 27 Feb 19:40
Kimya J. favorited Hibiscus Flower Sorbet 04 Nov 02:51
Jade S. favorited Hibiscus Flower Sorbet 29 Sep 21:57
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Mistress Nora of Madness added Hibiscus Flower Sorbet to cooking/ daughter 04 Sep 00:36
Emma H. favorited Hibiscus Flower Sorbet 03 Sep 16:54
Crafterella featured Hibiscus Flower Sorbet 01 Sep 23:00
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Grub Street Publishing published her project Hibiscus Flower Sorbet 23 Aug 09:00

Step 1
Put the dried hibiscus flowers in a jug and add the water. Cover and leave in the fridge for at least 12 hours. Position a sieve over a large measuring jug, pour in the flowers and soaking water then use a wooden spoon to push all the water you can from the flowers without actually rubbing them through the sieve. Add an equal quantity of sugar syrup.
Step 2
When ready, either still or stir freeze and store. Serve within 1 hour or, if frozen solid, allow 30 minutes in the fridge to soften sufficiently for serving.