Hibiscus Flower SorbetExtract from Ice Creams, Sorbets and Gelati • By Caroline & Robin Weir • Published by Grub Street Publishing
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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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.