Hibiscus Coconut Sorbet with Ginger
Steep hibiscus with fresh ginger, then blend with coconut milk for a warming, aromatic sorbet.
Total
22 min
Prep
12 min
Cook
10 min
Serves
2
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Recipe serves 2
Ingredients
- 2 tbsp Dried hibiscus (jamaica) tea
- 1 tbsp Fresh ginger, peeled and sliced
- 1 cup Water
- 1 cup Coconut milk (full-fat)
- 2 tbsp Honey(optional)
- 1 tbsp Lime juice(optional)
Instructions
- 1
Prep (12 minutes total): In a small saucepan, combine the water, hibiscus, and ginger. Bring to a gentle simmer and simmer for 8 minutes.
- 2
Cook (10 minutes total): Turn off the heat, cover, and let steep for 2 minutes more, then strain out the hibiscus and ginger.
- 3
Blend: Stir in coconut milk and honey (if using). Add lime juice (if using), then blend until smooth.
- 4
Chill and freeze: Pour into a shallow container and freeze until firm, about 2–3 hours. Scrape and blend again briefly to make a sorbet texture, then serve.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 4 g |
| Carbohydrate | 26 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 20 g |
| Sodium | 35 mg |
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