Hibiscus Sorbet Recipe
Recipe Overview
Overview
Hibiscus Sorbet is a delightful way to enjoy the vibrant flavors of hibiscus flowers, which are often overlooked in favor of their more common use in tea. This recipe transforms the tangy, refreshing essence of hibiscus into a creamy sorbet that is perfect for hot summer days. The process begins by boiling whole hibiscus flowers to create a concentrated tea, which is then sweetened with sugar and brightened with a splash of lemon juice. This combination not only enhances the flavor but also balances the sweetness, making it a refreshing treat.
Once the hibiscus tea is prepared, it’s simply a matter of freezing the mixture. Using a machine like the Ninja Creamy can elevate the texture, resulting in a smooth and creamy sorbet that melts in your mouth. The addition of mint leaves adds a lovely aromatic touch, making each bite even more enjoyable. This sorbet is not just a dessert; it’s a celebration of summer flavors that can be enjoyed by the bucket load.
What’s more, hibiscus is not just delicious; it’s also packed with health benefits. Known for its antioxidant properties, hibiscus can be a great addition to your diet. Whether you enjoy it as a sorbet, syrup, or even in cocktails, hibiscus is a versatile ingredient that can elevate many dishes. This summer, make hibiscus your go-to ingredient for refreshing drinks and desserts.
Recipe Details
Steps & Tips
Boil a load of hibiscus flowers in water for about 10 minutes to create a deep red concentrated hibiscus tea.
Leave the hibiscus tea to infuse for 10 more minutes or pour boiling water over the flowers and let it steep overnight.
Pass the hibiscus tea through a strainer and squeeze out every last drop.
Add a ton of sugar to the strained hibiscus tea.
Tip: Add lemon juice to frozen mixtures to enhance flavor.
Add lemon juice to the mixture to enhance the flavor.
Pour the mixture into a container with a few mint leaves and freeze for 24 hours.
Once solidly frozen, give the mixture a whirl in the Ninja Creamy on the sbet setting.
Boil hibiscus flowers, strain, add sugar and citric acid, then simmer on low heat until it thickens into a syrup.
Store the hibiscus syrup in the fridge for up to a month.
Tip: Store hibiscus syrup in the fridge for up to a month for convenience.
Fill a glass with ice, add hibiscus syrup, a few ribbons of mint, and top with sparkling lemonade.
Tip: Use hibiscus syrup in salads as a substitute for pomegranate molasses.
Boil some hibiscus petals until soft, strain the liquid, and calculate the amount of pectin needed.
Add some petals back to the pot with the liquid and pectin, then cook over medium heat.
Once the jam thickens to coat a spoon and reaches 103° C, pour it into a sterilized jar.
Tip: Experiment with hibiscus in various recipes to discover new flavors.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Hibiscus is a centuries-old remedy for high blood pressure.
- •The drink made from hibiscus flowers is known as Karkadeh in Egypt.
- •Hibiscus syrup can be used in cocktails or as a salad dressing.
- •Hibiscus flowers can be used to make a tangy jam.
