Strawberry and Hibiscus Sorbet Recipe

This fragrant strawberry and hibiscus sorbet recipe is fantastically refreshing, the perfect dessert for sultry summers. Dextrose is a form of sugar that slows the freezing time of gelato and ice cream – it's well worth hunting down online if you're serious about achieving a beautifully silky texture.

Strawberry and hibiscus sorbet

400g of strawberries
120ml of water
120g of caster sugar
60g of dextrose

Hibiscus infusion

50g of hibiscus flowers, (dried)
300ml of water

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Blender
Ice cream maker
Thermometer

First prepare the hibiscus infusion. Bring the water to 90°C, then remove from heat and drop the hibiscus petals into the water for at least 1 hour

300ml of water
50g of hibiscus flowers, (dried)

Prepare a syrup by heating the water with the sugar and dextrose to 70°C, whisking to avoid any lumps

120g of caster sugar
120ml of water
60g of dextrose

Meanwhile, wash the strawberries, hull and cut into halves

Strain the hibiscus infusion into a blender with the strawberries and add the syrup. Blend until smooth

400g of strawberries

Strain the mixture again then chill in the fridge for at least an hour

Once chilled, churn in an ice cream maker as per machine instructions

Keep in an airtight container in the freezer until ready to serve

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Cristina Bowerman

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.