Hibiscus Sorbet

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

Yield: about 1 quart

Ingredients

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

Instructions

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.

Notes

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.