hibiscus sorbet

Every time I host a friend's gathering at our farm, my friends keep asking me to make this dessert. I've been making hibiscus  sorbet for quite some time now. It's so fresh to the point where your face blushes with every bite. The taste of the hibiscus is so rich and complemented by the subtle sweetness of orange peel. The warmth of cinnamon envelopes your throat, prompting you to savor another delightful experience.

Ingredients:

3 1/2 cups (800 grams) cold water

1 1/4 cups (250 g) granulated sugar

1 cup (40 g) dried hibiscus flowers

1 stick of cinnamon , broken into shards

1 orange peel

pinch of sea salt.

In a small pot over medium heat, whisk , the water, sugar, hibiscus, cinnamon, orange peel, salt.

Whisk the sugar until completely dissolved

Bring to boil then remove from the heat, Set aside to cool down.

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.