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1
TO MAKE THE PINK GRAPEFRUIT, combine the water and sugar in a small pot and cook over medium heat, stirring, until the sugar has dissolved.
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2
Remove from the heat and let cool slightly.
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3
Whisk in the juice and refrigerate until completely cool.
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4
Freeze in an ice cream maker according to the manufacturers instructions.
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5
Divide the frozen sorbet in half and freeze in separate containers.
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6
TO MAKE RASPBERRY SORBET, combine the water and sugar in a small pot and cook over medium heat, stirring, until the sugar has dissolved.
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7
Remove from the heat and let cool slightly.
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8
Puree the raspberries with the lime juice in a blender, strain through a fine-mesh sieve, pressing to extract as much juice as possible, and discard the seeds.
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9
Whisk in the cooled syrup and refrigerate until completely cool.
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10
Freeze in an ice cream maker according to the manufacturers instructions.
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11
Divide the frozen sorbet in half and freeze in separate containers.
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12
TO MAKE THE HIBISCUS COMPOTE, combine the hibiscus flowers, water, sugar, and vanilla bean (scrape with the tip of a knife and add it with the pod) in a pot.
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13
Bring to a boil over medium heat and cook until reduced to 4 cups, 20 to 25 minutes.
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14
Remove from the heat and let steep for 30 minutes.
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15
Remove the vanilla bean and reserve for another use.
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16
Sprinkle the gelatin over the water and let stand for a couple of minutes to soften.
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17
Stir to combine, strain, reserve 1 cup of the flowers, and let cool completely (add a bit more water to make 4 cups if youve reduced it too much).
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18
TO MAKE THE CANDIED HIBISCUS, lay the reserved hibiscus flowers on a rack to dry for 1 hour.
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19
Combine the water and 1 cup of the sugar in a small pot and cook over medium heat, stirring, until the sugar has dissolved and the syrup has thickened, about 5 minutes.
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20
Remove from the heat and let cool slightly.
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21
Add the hibiscus flowers, stir to combine, and lay on a rack to dry for 1 hour.
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22
Toss with the remaining 1/2 cup sugar and allow to set.
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23
(This can be made ahead of time and stored in an airtight container in a dry area for up to 3 days.)
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24
To assemble the terrine, lightly oil a 12 by 4 1/2 by 3-inch loaf pan and line the bottom and sides with plastic wrap (use 2 or 3 pieces, if necessary), leaving about 3 inches overhanging all around.
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25
Freeze for 15 minutes.
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26
Thaw one of the grapefruit sorbet containers in the refrigerator until you can spread it but it is still frozen, about 30 minutes.
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27
Scoop it into the prepared pan and spread in an even layer using an offset spatula.
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28
Freeze until firm.
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29
Meanwhile, thaw one of the raspberry sorbet containers in the refrigerator in the same manner.
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30
Spread in an even layer, freeze until firm, and repeat the process once more, alternating flavors.
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31
When the last layer of sorbet is spread, cover the whole thing with the plastic wrap that was overhanging and freeze overnight (this can be made up to 1 week in advance).
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32
When ready to serve, unwrap the top and invert the pan onto a chilled serving dish.
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33
Allow to sit for a few minutes so it thaws out enough for you to remove the pan (you could also dampen a cloth with hot water, wring it out, and place it all around for a minute or so).
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34
Peel off the plastic wrap and slice into the desired thickness (you can slice these ahead of time, placing a piece of parchment paper between each slice and storing in an airtight container in the freezer).
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35
To serve, put some of the mixed berries on a plate, lean or rest a slice of terrine on top, and scatter with a couple of candied flowers.
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36
Pass the compote at the table.
