A few weeks ago I picked up some dried hibiscus flowers and at the time I wasn’t sure what I would make with them. I thought maybe I could steep them and incorporate the flavor into cupcakes or something, but, when the temps and humidity began to rise I decided that a cold treat was in order instead… hence Hibiscus Sorbet.
After creating the base for the sorbet, which is basically making hibiscus tea, I refrigerated the mixture overnight and then added in a tablespoon each of lemon and lime juice before churning it in my ice cream maker for about 20 minutes. I then transferred the sorbet to an airtight container and froze it for a few hours so it could harden.
And while it did firm up it was still on the softer side which made it very easy to scoop out and enjoy! Overall, it was tasty. I will say the flavor is not for everyone though. It sort of reminded me of some the lavender treats I have made. Maybe there is something about dried flowers and the flavor they give off. I researched a little to see if hibiscus and lavender were somehow related but I couldn’t come up with anything; I did come across recipes that incorporated the two flavors though. So maybe they somehow complement each other which may be the reason why they tasted similar to me.
2 cups water
1 cup dried hibiscus flowers
1 cup sugar
1 tablespoon lemon juice
1 tablespoon lime juice
Bring water to a boil in a small saucepan. Stir in the hibiscus flowers and remove from the heat and let steep for 15 minutes.
Pour the hibiscus steeped water through a fine mesh sieve into a bowl, pressing on the flowers. Discard the flowers and return the water to the saucepan along with the sugar and a pinch of salt and bring to a boil, stirring until the sugar is dissolved. Transfer the mixture to a bowl and let cool to room temperature. Once it does, cover and refrigerate overnight.
The following day, stir in the lemon and lime juice and churn in an ice cream maker. Transfer the sorbet to an airtight container and freeze until it hardens, at least 2 hours.
Modified from Epicurious