Classic Hibiscus Coconut Sorbet
Simmer hibiscus tea with a little sugar, chill, then churn with coconut milk for a bright, creamy-tart sorbet.
Total
20 min
Prep
10 min
Cook
10 min
Serves
2
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Recipe serves 2
Ingredients
- 2 tbsp dried hibiscus (jamaica) tea
- 2 cups water
- 1/4 cup granulated sugar
- 1/2 cup coconut milk (full-fat)
- 1 tbsp lime juice
- 1 pinch salt(optional)
Instructions
- 1
In a small saucepan, combine hibiscus tea and water. Bring to a gentle simmer and cook for 10 minutes.
- 2
Strain the hibiscus liquid into a bowl. Stir in the sugar and salt (if using) until dissolved, then stir in the coconut milk and lime juice.
- 3
Chill the mixture until very cold (at least 2 hours, or in the freezer for about 30–45 minutes, stirring once).
- 4
Churn in an ice cream maker according to the manufacturer’s instructions until thick and sorbet-like, then transfer to a container and freeze briefly to firm up (about 30 minutes) before serving.
Nutrition per serving
Calories
290
14% of a 2,000 kcal day
| Protein | 2.5 g |
| Carbohydrate | 35 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 30 g |
| Sodium | 20 mg |
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