Raspberry Hibiscus Sorbet is a vibrant and refreshing dessert that combines the tartness of raspberries with the floral notes of hibiscus. This sorbet is perfect for cooling down on a warm day or as a light, elegant end to a meal.
Ingredients:
- 2 cups fresh or frozen raspberries
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup dried hibiscus flowers (or 1-2 tablespoons hibiscus tea leaves)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions:
Prepare the Hibiscus Infusion:
- Heat Water: In a small saucepan, bring the water to a boil.
- Steep Hibiscus: Remove from heat and add the dried hibiscus flowers or hibiscus tea leaves. Let steep for about 10 minutes. Strain the infusion through a fine mesh sieve to remove the hibiscus flowers, and set aside to cool.
Prepare the Raspberry Mixture:
- Blend Raspberries: In a blender or food processor, combine the raspberries and granulated sugar. Blend until smooth.
- Add Hibiscus Infusion: Pour the cooled hibiscus infusion into the raspberry mixture. Blend again until well combined.
- Add Lemon: Stir in the freshly squeezed lemon juice, and lemon zest if using. For added depth of flavor, you can also stir in the vanilla extract.
Freeze the Sorbet:
- Churn the Sorbet: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze: Transfer the churned sorbet to a lidded container and freeze for at least 2 hours to firm up.
Serve:
- Scoop and Serve: Remove the sorbet from the freezer a few minutes before serving to soften slightly. Scoop into bowls or glasses.
- Garnish: Garnish with fresh mint leaves, additional raspberries, or a sprinkle of hibiscus petals if desired.
Tips for Perfect Sorbet:
- Sweetness Adjustment: Taste the raspberry mixture before freezing and adjust the sweetness by adding more sugar if needed.
- Smooth Texture: For a smoother texture, you can strain the raspberry mixture through a fine mesh sieve before churning to remove seeds.
- Serving Temperature: Let the sorbet sit at room temperature for a few minutes to soften slightly before serving for easier scooping.
Why You’ll Love This Recipe:
- Refreshing Flavor: The combination of tart raspberries and floral hibiscus creates a uniquely refreshing taste.
- Bright Color: The deep red color of the sorbet makes it visually stunning.
- Light Dessert: A perfect light and fruity end to any meal.
Enjoy making and savoring this Raspberry Hibiscus Sorbet—a delightful and sophisticated treat that’s sure to impress!