Strawberry and hibiscus sorbet

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

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
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
First published in 2017
discover more:
share recipe:

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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