Hibiscus Sorbet Recipes
HIBISCUS SORBET
Hibiscus in sorbet imparts brilliant color and a tangy flavor.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 1
Steps:
- Freeze 1 quart Hibiscus Syrup in ice-cream maker according to manufacturer's instructions.
HIBISCUS TEA SORBET
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
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
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
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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- In a large, heavy-bottomed, nonreactive saucepan over medium–high heat, combine the water and sugar and stir until the sugar has dissolved. Add the hibiscus flowers and bring to a boil. Stir in the beet purée and corn syrup and remove from the heat. Let cool completely.
- Add the lemon juice and salt to the puree. Strain the mixture through a fine-mesh strainer into a clean bowl. Cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight.
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- Combine all ingredients in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Lower heat to keep at a simmer and simmer for 5 minutes. Remove from heat and let steep for 5 more minutes. Set a fine mesh sieve over a bowl and strain syrup through sieve. Discard flowers and let syrup cool completely. Makes about 1 cup
- Combine 3/4 cup of the cooled syrup (you will have a little left over) and blackberries in the bowl of a food processor fitted with the blade attachment. Purée mixture for 1 minute. Scrape down the sides of the food processor with a rubber spatula, add egg white and purée for another 2 minutes. You can eat immediately (it will be pretty soft) or cover and freeze for a couple of hours until it firms up a bit.
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- Mix sugar and water in a saucepan and bring to a boil, ensuring that all sugar is fully dispersed in the water.
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