Print Recipe

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.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.