Blackberry-Hibiscus Sorbet

1. 1

   Place sugar and hibiscus flowers in heat-proof bowl, and cover with 1 1/4 cups boiling water.

2. 2

   Stir to dissolve sugar, and cool.

3. 3

   Strain, and discard solids.

4. 4

   Pulse blackberries in food processor until just pureed, without chopping seeds.

5. 5

   Strain through sieve, and discard seeds and solids (you should have 3 cups puree).

6. 6

   Stir in hibiscus syrup and lemon juice.

7. 7

   Chill in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.

8. 8

   Transfer to 1-quart container, and freeze.

No nutritional information available.

No additional tips available.