Dessert
Strawberry Hibiscus Sorbet
Step into new flavor combinations without having to step outside with this sweet and floral sorbet.
Servings:
4
Total Time:
90m
Prep Time:
15m
Ingredients
- 4 cups fresh strawberries, washed, hulled and quartered
- 1/2 cup granulated sugar
- 1/2 cup dried hibiscus flowers
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- Zest and juice of 1 small lemon (about 1 teaspoon zest and 2–3 tablespoons juice)
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Preparation Instructions
- In a medium bowl, stir together the strawberries, sugar, lemon zest, and juice until evenly combined. Let it sit at room temperature for 1 hour, stirring every 15 minutes or so.
- Pour the strawberries and all the juices into a medium saucepan and place over medium heat. Stir in the dried hibiscus flowers and salt and bring to a simmer. Once simmering, use a fork or the back of a spoon to lightly mash the strawberries and release more juice. Simmer for another 5 to 7 minutes before removing from the heat.
- Transfer the mixture to the carafe of a blender and blend on high until smooth. Strain through a fine mesh sieve then stir in the vanilla extract. Refrigerate until cold.
- Pour the mixture into the GreenPan Frost mixing bowl and cover with the mixing bowl cover.
- Select the Sorbet mode, L1. Churn until it turns to Cool and beeps.
- Serve immediately or extrude into an airtight container and freeze.
Tips
Hibiscus flowers are also called jamaica and can be easily found in Spanish or Mexican markets, some grocery stores, and online.
