Hibiscus Tea Sorbet
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
59
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Bring water to a boil in a small saucepan
2
Stir in hibiscus and remove from heat, then let steep 15 minutes
3
Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids
4
Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved
5
Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes
6
3Stir in lemon and lime juices and freeze in ice cream maker
7
Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours
8
Bring water to a boil in a small saucepan
9
Stir in hibiscus and remove from heat, then let steep 15 minutes
10
Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids
11
Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved
12
Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes
13
3Stir in lemon and lime juices and freeze in ice cream maker
14
Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours
15
*Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra
16
Com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals
17
" *Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra
18
Com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals
19
"