Written by: Mpho Deane
If you live in the Southern Hemisphere like I do then you are likely enjoying the sun right now. Which is why this hibiscus, berry and ginger sorbet is the perfect addition to your cooking rotation. Equal parts refreshing and tasty. This yummy easy hibiscus sorbet is perfect for keeping cool in the summer months.
- 450 gr frozen berries
- 350 ml (about 1.5 cups) sugar syrup – made with equal parts sugar/water = 200 ml of each
- about 90 ml (about 2/5 cup) dried hibiscus (if using fresh, increase 1.5-2 times)
- Juice of 1/2 lemon
Mix sugar and water in a saucepan and bring to a boil until sugar is completely dissolved then add your Hibiscus petals and let the mix infuse off the stove for about 30 min. Once cooled remove the hibiscus petals syrup from the stove top.
Freeze the fruits completely and store them in freezer bags.
Place frozen fruits in a food processor or ice crushing blender and run the motor to crush the fruit adding in the simple syrup bit by bit.
Spoon it into a bowl and store in the freezer to hold a bit.