Hibiscus Apple Herbal Tea Sorbet Recipes

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HIBISCUS-APPLE TEA



Hibiscus-Apple Tea image

This healthy elixir combines the earthy taste of apples with the flowery taste of the hibiscus--and the tastes complement each other perfectly.

Provided by tggrr6624

Categories     Beverages

Time 4m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 5

1/2 cup apple juice
1 cinnamon stick
1/2 cup hibiscus tea
sugar (optional)
lemon peel, for garnish (optional)

Steps:

  • Combine the apple juice and the cinnamon stick in a saucepan and simmer over low heat for 1 to 2 minutes, stirring occasionally. Pour the tea into the saucepan and stir all the ingredients together. Remove the cinnamon stick and pour the tea into a cup. Add sugar and garnish with a small slice of lemon peel, if desired.

Nutrition Facts : Calories 58.2, Fat 0.2, Sodium 8.5, Carbohydrate 14.4, Fiber 0.2, Sugar 11.9, Protein 0.1

HIBISCUS TEA SORBET



Hibiscus Tea Sorbet image

The prototype for this wonderfully tangy sorbet was discovered in Hua Hin, Thailand, where we tasted a hibiscus sorbet made by chef David Bedinghaus at the Anantara Resort & Spa.

Yield Makes about 1 quart

Number Of Ingredients 6

2 cups water
1 cup unsprayed dried hibiscus flowers*
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
an ice cream maker

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."

HIBISCUS SORBET



Hibiscus Sorbet image

Red beverages made from strawberries (which grow in abundance in states where slavery proliferated, like Louisiana) and hibiscus, a plant native to West Africa, are particularly popular during Juneteenth celebrations. This hibiscus sorbet is flavored with spices and citrus that are reminiscent of bissap, a hibiscus-infused beverage enjoyed in countries like Guinea, or Sorrel, a festive beverage enjoyed during the holidays in Jamaica. Though bissap is typically tart, this sorbet toes the line between just-sweet-enough and barely-tart, thanks to the lime juice and the steeped hibiscus flowers. The steeped hibiscus flowers also provide a rich, deep and vibrant red color.

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 4 cups

Number Of Ingredients 7

1/2 cup dried hibiscus flowers, optional
2-inch knob fresh ginger, peeled and sliced
2 cinnamon sticks
4 whole cloves
1 cup hibiscus syrup
2 tablespoons light corn syrup
3 tablespoons lime juice

Steps:

  • Place the hibiscus flowers if using, ginger, cinnamon sticks, cloves and 2 1/2 cups water in a small saucepan and bring to a simmer over medium-low heat, about 10 minutes. Remove from the heat, cover and steep for 15 minutes.
  • Strain the liquid and discard the solids. Stir in the hibiscus syrup, corn syrup and lime juice. Cool to room temperature and then refrigerate until chilled, 2 to 4 hours.
  • Freeze the mixture in an ice cream machine according to the manufacturer's instructions. Transfer to a 9-by-5-inch loaf pan and store, covered, in the freezer. If the sorbet is too hard when serving, let soften in the refrigerator for 10 to 15 minutes.

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