Strawberry and Hibiscus Sorbet Recipe

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

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

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