Today I made hibiscus sorbet. Isn’t the color stunning? Hibiscus ice cream is tart and refreshing with a beautiful dark pink color. The ice cream is vegan and not more difficult to make than hibiscus tea!
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup dried hibiscus flowers
- 2 cups boiling water
- 1 tbsp fresh lemon juice
Bring sugar and water to a boil. Simmer until the sugar is dissolved. Let the syrup cool down.
Pour boiling water over the hibiscus flowers and steep till cold. Strain out the hibiscus flowers. Mix syrup, hibiscus tea and lemon juice. Freeze in an ice cream maker or make popsicles.
Dried hibiscus flowers can also be used to dye Easter eggs blue.