About this project
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
Ice Creams, Sorbets and Gelati by Caroline & Robin Weir
Published by Grub Street Publishing
Twelve years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans.
This NEW book, with all areas expanded and updated, is for the beginner, the enthusiast, the cook, the expert, and the professional chef. All the recipes are written in the clearest terms in Metric, cup measurements, and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are new revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection; there is also a section on both penny licks and some hilarious soda fountain lingo.
There is also a comprehensive section on the physics and chemistry of all ices, as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted homemade ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients without additives.
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.
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.