Hibiscus Coconut Sorbet (No-Churn Blender Method)
Blend hibiscus tea, coconut milk, and sweetener, then freeze with periodic stirring for a no-churn sorbet.
Total
15 min
Prep
10 min
Cook
5 min
Serves
2
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Recipe serves 2
Ingredients
- 2 tbsp Hibiscus tea (dried hibiscus flowers or hibiscus tea bags)
- 1 cup Water
- 1 cup Coconut milk (full-fat, canned)
- 3 tbsp Sweetener (honey or agave or sugar)
- 1 tbsp Lime juice(optional)
- 1 pinch Salt(optional)
Instructions
- 1
Brew hibiscus tea: Bring the water to a simmer (about 2–3 minutes), then remove from heat and steep hibiscus for 3 minutes. Strain to get about 3/4–1 cup hibiscus tea.
- 2
Blend base (10 minutes prep total): In a blender, combine the hot hibiscus tea, coconut milk, sweetener, and (if using) lime juice and a pinch of salt. Blend until smooth and the sweetener is fully dissolved.
- 3
Chill and freeze: Pour into a shallow container and freeze for 30 minutes, then stir vigorously with a fork or whisk. Freeze another 30 minutes and stir again. Continue freezing until scoopable, about 2–3 hours total, stirring every 30–45 minutes for a smoother texture.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 3 g |
| Carbohydrate | 33 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 26 g |
| Sodium | 35 mg |
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