Hibiscus Sorbet Recipes

Steps:

• Freeze 1 quart Hibiscus Syrup in ice-cream maker according to manufacturer's instructions.

Steps:

• Pour the iced tea into ice cube trays and freeze overnight. (The recipe can be made up to this point and kept frozen up to 3 days in advance.)
• When ready to serve, turn the ice cubes into a food processor fitted with a metal blade or a powerful blender. Pulse the machine until the granita has the texture of crushed ice.

Steps:

• Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover, and let steep for 1 hour.
• Fill a large bowl with ice and water; set aside. Strain syrup, and discard solids. Chill in the ice bath. When cool, stir in lemon juice. Keep refrigerated up to 1 week.

Steps:

• Bring water to a boil in a small saucepan. Stir in hibiscus and remove from heat, then let steep 15 minutes.
• Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids. Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. 3Stir in lemon and lime juices and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours.
• *Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra.com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals."