Hibiscus Tea Sorbet – a delicious recipe with water, unsprayed dried hibiscus flowers, sugar, lemon juice, lime juice, cream maker. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Bring water to a boil in a small saucepan.", "Stir in hibiscus and remove from heat, then let steep 15 minutes.", "Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids.", "Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved.", "Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.", "3Stir in lemon and lime juices and freeze in ice cream maker.", "Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours.", "*Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra.com; ask for flor de Jamaica, since it's sometimes mistranslated as ""rosehip petals."""]
196
kcal
Calories
51
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups water, 1 cup unsprayed dried hibiscus flowers*, 1 cup sugar, 1 tablespoon fresh lemon juice, and more.
Yes, Hibiscus Tea Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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