Hibiscus Coconut Sorbet with Lime-Coconut Crunch

Ingredients

• 1/2 cup dried hibiscus tea (hibiscus sabdariffa), steeping
• 2 cups water
• 1/4 cup honey
• 1 cup coconut milk (full-fat)
• 2 tbsp lime juice
• 1 tsp lime zest(optional)
• 1/4 cup unsweetened shredded coconut
• 1 tbsp honey (for crunch topping)
• 1 tbsp lime juice (for crunch topping)
• 1 pinch fine salt(optional)

Instructions

1. 1

   Prep (14 minutes): Steep hibiscus in 2 cups hot water for 10 minutes, then strain and stir in honey until dissolved. Stir in coconut milk and 2 tbsp lime juice (and lime zest if using).

2. 2

   Cook (8 minutes): Pour the hibiscus-coconut base into a small saucepan and warm over medium-low for 8 minutes, stirring to keep it smooth (do not boil).

3. 3

   Freeze: Cool completely, then pour into a shallow container and freeze until firm, about 4 hours (or overnight).

4. 4

   Make topping (during serving prep): In a dry skillet, toast shredded coconut over medium heat for 3–4 minutes until golden. Drizzle with 1 tbsp honey and 1 tbsp lime juice, add a pinch of salt, and toss 30–60 seconds until glossy.

5. 5

   Serve: Scoop sorbet into bowls and top with the lime-coconut crunch.