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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

Posted by Grub Street Publishing Published See Grub Street Publishing's 46 projects » © 2023 Caroline & Robin Weir / Grub Street Publishing · Reproduced with permission.
  • 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.

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