The prototype for this wonderfully tangy sorbet was discovered in Hua Hin, Thailand, where we tasted a hibiscus sorbet made by chef David Bedinghaus at the Anantara Resort & Spa.
Recipe information
Total Time
3 hr
Yield
Makes about 1 quart
Ingredients
Special Equipment
Preparation
Step 1
Bring water to a boil in a small saucepan. Stir in hibiscus and remove from heat, then let steep 15 minutes.
Step 2
Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids. Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. 3Stir in lemon and lime juices and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours.
Step 3
*Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra.com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals."
