Strawberry Hibiscus Sorbet

• Main Ingredient: Strawberries
• Prep Time: 15 mins
• Cook Time: 10–15 mins (simmering + churning time)
• Serves: 4
• Recipe by: GreenPan

Step into new flavour combinations without having to step outside with this sweet and floral sorbet.

Method:

1. In a medium bowl, stir together the strawberries, sugar, lemon zest, and juice until evenly combined. Let it sit at room temperature for 1 hour, stirring every 15 minutes or so.
2. Pour the strawberries and all the juices into a medium saucepan and place over medium heat. Stir in the dried hibiscus flowers and salt and bring to a simmer. Once simmering, use a fork or the back of a spoon to lightly mash the strawberries and release more juice. Simmer for another 5 to 7 minutes before removing from the heat.
3. Transfer the mixture to the carafe of a blender and blend on high until smooth. Strain through a fine-mesh sieve, then stir in the vanilla extract. Refrigerate until cold.
4. Pour the mixture into the GreenPan Frost Ice Cream & Slushie Maker mixing bowl, then cover it with the mixing bowl cover.
5. Select the Sorbet mode, L1. Churn until it turns to Cool and beeps.
6. Serve immediately or extrude into an airtight container and freeze.

Tips

Hibiscus flowers are also called jamaica and can be easily found in Spanish or Mexican markets, some grocery stores, and online.