Tangy Hibiscus Sorbet
Makes: 1 quart
Created by The MDM Team, Sunday, December 30, 2007
Get ready for some flower power. Hibiscus gives sorbet a bright color and a tangy flavor. One taste of this sweet treat and you'll bypass those store-bought brands.
1 1/2 cups granulated sugar
4 oz. dried hibiscus flowers
Zest and juice of 1 lemon
Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover and let steep for one hour. Fill a large bowl with ice and water; set aside. Strain syrup and discard solids. Chill in the ice bath. When it is cool, stir in lemon juice. Freeze in an ice-cream maker according to the manufacturer's instructions.