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Raspberry Hibiscus sorbet

Anders@icecreamnation.org
Imagine a raspberry sorbet with such a rich and pure raspberry flavour you only would experience while dreaming (or by using ... uuurgh ...industrial enhancers). Who knew that a little hibiscus could make such a positive impact?
5 from 2 votes

Ingredients
  

  • 450 gr raspberry purée
  • 350 ml (about 1.5 cups) sugar syrup - made with equal parts sugar/water = 200 ml of each
  • about 90 ml (about 2/5 cup) dried hibiscus (if using fresh, increase 1.5-2 times)
  • Juice of 1/2 lemon
  • Optional: about 2 gram Agar agar

Instructions
 

  • Mix sugar and water in a saucepan and bring to a boil, ensuring that all sugar is fully dispersed in the water.
  • Add the dried Hibiscus flowers and take off from the heat. Let the flowers infuse for about 15 minutes.
  • Optional, if using Agar agar: add the agar to the syrup once the flowers have infused and been sieved off. Bring the syrup to the boil again for a couple of minutes, let cool down a little and mix with the purée as per below as quickly as possible.
  • Turn the raspberries into fruit purée (using a handheld mixer or similar) and add the lemon juice.
  • When the infusion is finished, sieve off the Hibiscus flowers and add the Hibiscus sugar syrup to the raspberry purée. Mix well - your base is ready.
  • Churn in your ice cream machine until ready, or still-freeze using your freezer if you have to.