Mango And Hibiscus Sorbet

1. 1

   Place hibiscus tea and 1 cup boiling water in a small bowl; let stand for 5 mins. Strain liquid into a small saucepan. Add sugar; stir on medium heat until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, for 1 min. Cool.

2. 2

   Process mango and lime juice until smooth; stir in hibiscus tea syrup.

3. 3

   Pour into an ice cream machine. Churn according to manufacturer's instructions. (Alternatively, freeze mixture in a shallow dish until firm. Chop sorbet, then process until smooth. Return to dish. Repeat. Transfer sorbet to loaf pan or small, deep container. Cover; freeze until firm.)

4. 4

   Scoop sorbet into 4 serving glasses. Drizzle with prosecco.

* Per serving · 4 servings · Values may vary.

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