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Hibiscus Sorbet

These flowers give sorbet a brilliant color and a tangy flavor.


  • 1 1/2 cups granulated sugar
  • 4 ounces dried hibiscus flowers
  • Zest and juice of 1 lemon


  1. 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.
  2. Fill a large bowl with ice and water; set aside.
  3. Strain syrup and discard solids. Chill in the ice bath.
  4. When cool, stir in lemon juice.
  5. Freeze in an ice-cream maker according to the manufacturer's instructions.

Makes about 1 quart.

Hibiscus Punch: Add 2 cups of the hibiscus sorbet mixture (unfrozen) to 2 quarts of ginger ale, and pour over ice. Garnish with freshly grated lemon zest.

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