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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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Blender
- Ice cream maker
- Thermometer
Method
1
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)
2
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
3
Meanwhile, wash the strawberries, hull and cut into halves
4
Strain the hibiscus infusion into a blender with the strawberries and add the syrup. Blend until smooth
- 400g of strawberries
5
Strain the mixture again then chill in the fridge for at least an hour
6
Once chilled, churn in an ice cream maker as per machine instructions
7
Keep in an airtight container in the freezer until ready to serve
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