Hibiscus and Berry Sorbet
Sorbet is fruit ice with no milk or cream, so the pure flavor of the berries takes center stage here, sharpened by an unexpected ingredient: hibiscus. The petals of the roselle are usually brewed as hibiscus tea or cooked into jam, but in this dessert they play a different role: the natural tartness of hibiscus amplifies the fruit flavors, so an ice made with raspberries, blackberries, and strawberries tastes twice as berry-forward.
Beyond its pleasant tartness, hibiscus lends the sorbet a deep ruby color and does a fine job of quenching thirst, exactly what you want in the heat. The method is simple: a strong hibiscus infusion is turned into a syrup, simmered with the berries, pressed through a sieve, and frozen.
Good to know: For straining the syrup, a nylon sieve is best: in contact with metal, the berries can oxidize and lose their color. If you don’t have an ice cream maker, freeze the mixture in the freezer and break up the crystals with a fork every hour, otherwise the dessert turns into hard ice rather than a tender sorbet. You can vary the berry mix: black currants or blueberries give a darker color, while strawberries alone give a milder flavor. The sugar here doesn’t just sweeten; it also prevents large crystals from forming, so don’t cut it back significantly.
Serve the sorbet right after churning, or store it tightly covered in the freezer for up to a week; before serving, let it sit a few minutes at room temperature so it’s easier to scoop.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Combine the water and hibiscus in a saucepan, bring to a boil, remove from the heat, and let steep for 30 minutes. Then strain. The liquid should take on a very intense citrusy aroma and flavor.
Return the infusion to the saucepan, add the sugar, and warm over low heat to dissolve the sugar completely. Add the berries and keep over low heat for another 2 to 3 minutes, without letting the syrup come to a boil.
Cool the berry syrup completely, blend it, then pass it through a fine sieve.
Freeze the mixture either in an ice cream maker or in the freezer. The freezer method takes about 4 hours: every hour, take the mixture out and thoroughly fluff it with a fork to break up the ice crystals.
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