Hibiscus sorbet will make you fall in love with sorbet again. The deep rich red infusion, slightly tea-like, floral with a hint of citrus has elegance. And using a sorbet stabiliser makes the hibiscus sorbet recipe beautifully smooth.
You can serve the sorbet simply as it is. Or for a more formal dessert, plate with meringue shards, perfectly cut cubes of mango, and perhaps piped whipped cream – infused with fresh mint or even lemon verbena.
For the sorbet Serves: 6
For the meringue shards
- 60g egg whites (2 egg whites)
- 120g caster sugar
- Mango, cut into 5-10mm cubes
For the sorbet
- Heat hibiscus flowers with 250ml cold water in a small pan. Bring to the boil and simmer for 5 minutes. Remove from heat and leave to infuse until cold. Strain and make up to 400ml with cold water. Discard the hibiscus flowers.
- Mix together the sugar and the sorbet stabiliser. Pour the sugar/stabiliser mixture into the cold hibiscus water, stir and leave to hydrate for 15 minutes.
- Bring the mixture to the boil, stirring constantly with a hand whisk. Remove from the heat, pour in the lime juice. Leave to cool.
- Once cool transfer to an ice cream maker and churn for 45 minutes until frozen.
- Alternatively, pour the mixture into a strong plastic container and put in the freezer. After 1 hour 30 minutes it should have frozen round the edges. Take it out and beat vigorously with a fork, electric whisk or in a food processor until you have a uniformly textured mixture. Return it to the freezer and repeat at least twice more every 1 hour 30 minutes, then freeze for at least another hour.
For the meringue
- Whisk the egg whites until stiff. Slowly add the sugar and continue whisking until glossy.
- Spread on a piece of baking parchment. Cook at 100 C for around 45 mins until crisp.