Rosehip and hibiscus sorbet

Rosehip and hibiscus sorbet

By
From
My Feast
Makes
1.5 litres
Photographer
Chris Chen

Tea is such a great way to infuse subtle flavour into desserts. This was one of the original dishes I created for the Dilmah family.

Ingredients

Quantity Ingredient
1.3 litres water
50g rosehip and hibiscus tea
500ml hibiscus syrup
2 limes, juiced, strained
hibiscus in syrup, drained, (see note), to garnish

Method

  1. Bring the water to the boil, add the tea leaves and leave to cool. Strain into a bowl, discarding the solids.
  2. Mix in the syrup and lime juice. Churn in an ice-cream machine according to the manufacturer’s instructions, then freeze until serving.

Note:

  • Hibiscus in syrup is available from gourmet food stores.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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