Strawberry and hibiscus sorbet

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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.

First published in 2017
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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


  • 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
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
First published in 2017

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.

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