Ginger hibiscus sorbet
I felt that I was really living in the moment. I did not know where my life was going, but right now the future did not trouble me.
Ruth Reichl
It’s was 6 AM in the morning driving back home After a long night shift at work.
I’ve sneaked to my room with light footsteps trying not to disturb my Mom’s peaceful sleep.
Unbuttoning my heavy uniform in a softly, and the rustling sound of my clothes sliding off my shoulder is so liberating.
I surrendered myself to bed unconditionally from fatigue.
This scenario was meaningless to me before I discovered baking.
Counting days when will I get to do what I love for living.
Summer in UAE is unbearable most of the time, and our throats are desperate for frozen dessert to cool it down.
I’ve been making this recipe for quite sometime now.
Ginger hibiscus sorbet by saveur magazine is so magical.
It’s fresh to the point where your face blush with every bite.
The taste of the hibiscus is so rich and complemented with gentle amount of sugar.
And then you will feel the ginger hugging & warming your throat encouraging you to go for another journey.
The original recipe adopted fromhttps://www.saveur.com/hibiscus-ginger-sorbet-recipe/I’ve made the recipe so many times, so I’ve been I have been playing with ingredients every time I make it.And this by far is my favorite.
3½ cups (800 grams) cold water
1⅓ cups (300 g) raw cane or coconut sugar ( if you couldn’t find any caster sugar would be fine but reduce it by 1/3
1 cup (40 g) dried hibiscus flowers
1 inch fresh ginger, peeled and thinly sliced
1 orange peel
pinch of sea salt.
In a small pot over medium heat, whisk , the sugar, and the hibiscus flowers. Bring to a boil, stir until the sugar dissolves. Turn off the heat and stir in the ginger, orange peel, salt.
Cover the pot and refrigerate until completely cooled, about 6 hours.
before churching place a sieve masher over the bowl of an ice cream maker. Strain the hibiscus juice and keep pressing the hibiscus to release more juice from it. discard the hibiscus solids and churn the juice according to the manufacturer’s directions until the sorbet is thick and frozen , with the consistency of soft serve or frozen yogurt , about 25- 30 minutes. Transfer to an airtight metal or plastic container and freeze until set, at least 3–4 hours. To serve, dip an ice cream scoop or spoon in hot water, or temper the sorbet in the refrigerator for 20 minutes before scooping. Serve immediately.
