Strawberry Hibiscus Rose Sorbet
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: ~4 cups
If "strawberry flowers" were a flavor, I think it would be this sorbet.
  • 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)
  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.
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.
Recipe by FMITK: From My Impossibly Tiny Kitchen at