Hibiscus Coconut Sorbet (No-Churn)
Sweeten hibiscus tea, mix with coconut milk, then freeze and scrape every 30–45 minutes for a smooth no-churn texture.
Total
20 min
Prep
10 min
Cook
10 min
Serves
2
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Recipe serves 2
Ingredients
- 2 tbsp Hibiscus tea (dried hibiscus flowers or hibiscus tea bags)
- 1/2 cup Water
- 1 cup Coconut milk (full-fat, canned)
- 2 tbsp Honey
- 1 tbsp Lime juice(optional)
- 1 pinch Salt(optional)
Instructions
- 1
Brew the hibiscus tea: Heat the water until steaming, then steep the hibiscus (or tea bags) for about 10 minutes. Strain and measure about 1/2 cup tea.
- 2
Sweeten and combine (10 minutes total cook/heat time): Warm the hibiscus tea briefly (about 1–2 minutes) and whisk in the honey until fully dissolved. Stir in the coconut milk, lime juice (if using), and a pinch of salt.
- 3
Chill briefly: Pour into a shallow container and refrigerate for 10 minutes to slightly thicken.
- 4
Freeze and scrape: Freeze until starting to firm (about 2–3 hours). Scrape and stir every 30–45 minutes until smooth and scoopable, then serve.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 4 g |
| Carbohydrate | 40 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 34 g |
| Sodium | 40 mg |
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