strawberry hibiscus rose sorbet on fmitk.com

Strawberry Hibiscus Rose Sorbet

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strawberry hibiscus rose sorbet recipe on fmitk.com

I love going to ethnic grocery stores, buying random things, and hoarding them until juuuuuuust the perfect time. This was one of those times.

strawberry hibiscus rose sorbet recipe on fmitk.com

I found rose petal flower tea at an international grocery store that mostly specialized in Middle Eastern spices. I’ve been holding on to it for about 6 months.

strawberry hibiscus rose sorbet recipe on fmitk.com

The hibiscus was found at Poncho Villa, a Mexican grocery in North Park/City Heights. I’ve had this for about a month, glaring at me every time I walked into the kitchen. I made jamaica a couple of times but I knew I wanted to do something tastier.

I found some super sweet strawberries at the farmer’s market the other day, and knew instantly I wanted to make some sorbet, because SUMMER AND HOT AS HADES RIGHT NOW. Then I felt butterflies in my stomach (that’s how I know I’m about to make something really awesome) and thought “duh, Holly. Steep the hibiscus and the rose in the water to make the sorbeeeeeet”.

So that’s what we did. And that’s what you should do, too. Here.

strawberry hibiscus rose sorbet recipe on fmitk.com

You’ll need strawberries, dried rose flowers, dried hibiscus flowers, sugar and a lime.

strawberry hibiscus rose sorbet recipe on fmitk.com

Place the dried roses in a bowl…

strawberry hibiscus rose sorbet recipe on fmitk.com

… along with the hibiscus.

strawberry hibiscus rose sorbet recipe on fmitk.com

Pour boiling water over the flowers. How pretty is this? Cover and let steep for 15 minutes.

strawberry hibiscus rose sorbet recipe on fmitk.com

The hibiscus has such a deep, rich color.

strawberry hibiscus rose sorbet recipe on fmitk.com

Strain out the flowers and discard.

strawberry hibiscus rose sorbet recipe on fmitk.com

Add 1 cup of sugar to the flower water and stir to dissolve.

strawberry hibiscus rose sorbet recipe on fmitk.com

Add 1 tsp of lime juice, more to taste if you like. Stir in the vodka or rum if you’re using (see the notes).

strawberry hibiscus rose sorbet recipe on fmitk.com

In a large bowl, combine flower water and strawberries. Puree until smooth. You could also do this in a blender or food processor.

strawberry hibiscus rose sorbet recipe on fmitk.com

Chill the mixture thoroughly, about 2 hours. Add to your ice cream maker canister and churn according to your machine’s directions. It took mine about 20 minutes.

strawberry hibiscus rose sorbet recipe on fmitk.com

It’s pretty much soft serve. You’ll need to freeze it for a bit but please, taste how awesome it is already.

strawberry hibiscus rose sorbet recipe on fmitk.com

Freeze in an air-tight container for a couple hours before serving.

strawberry hibiscus rose sorbet recipe on fmitk.com

Look.

strawberry hibiscus rose sorbet recipe on fmitk.com

All of these flavors are pretty ridiculous together. The strawberry hits you first, and then this deep, caramel flavor from the dried hibiscus, with a faint rose aftertaste.

strawberry hibiscus rose sorbet on fmitk.com

Totes impressed myself.

 

Strawberry Hibiscus Rose Sorbet
 
Prep time
Cook time
Total time
 
If "strawberry flowers" were a flavor, I think it would be this sorbet.
Author:
Cuisine: Dessert
Serves: ~4 cups
Ingredients
  • 1 1/2 cups water
  • 1/4 cup dried hibiscus flowers
  • 1/4 cup dried rose flowers (see notes)
  • 1 cup sugar
  • 1 1/2 lbs strawberries, rinsed and hulled
  • 1 tsp lime juice
  • pinch of salt
  • 2 tbsp vodka or white rum (optional; see notes)
Instructions
  1. hours before you even think about making this, put your ice cream maker canister in the freezer.
  2. In a medium sauce pan, bring water to a boil. Place hibiscus and rose flowers in a bowl, pour boiling water over and cover. Let steep for 15 minutes.
  3. Strain the flowers from the water and discard. Add 1 cup of sugar to the water and stir until dissolved. Add lime juice, a pinch of salt and vodka or rum, if using. Stir to combine. Puree the flower water and the strawberries until smooth. I used an immersion stick blender, you can use a blender, a food processor, your hands... just make it smooth.
  4. Refrigerate the mixture until thoroughly chilled through, about 2 hours. Churn according to your ice cream maker's directions; it took mine about 20 minutes.
  5. It's a little too soft serve-y right out of the machine, so place it in an air tight container and freeze for a few hours.
Notes
I found hibiscus flowers at the Mexican market labeled as jamaica. You can also find them on Amazon.

I found the dried rose flower tea at the Middle Eastern market (look, i love markets lol), or order on Amazon.

Adding alcohol to sorbet helps it not freeze super hard. It basically keeps it scoopable. Not necessary, and it doesn't impact flavor too much either way, just texture.

 

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