Hibiscus Coconut Sorbet with Rose Water

Ingredients

• 2 tbsp dried hibiscus (jamaica) tea
• 1 cup water
• 1 cup coconut milk (full-fat)
• 2 tbsp honey
• 1 tsp rose water
• 1 tsp lemon juice(optional)

Instructions

1. 1

   In a small saucepan, combine hibiscus tea and water. Bring to a gentle simmer and cook for 8 minutes, then turn off the heat and steep for 2 minutes.

2. 2

   Strain the hibiscus liquid into a bowl. Stir in honey until dissolved, then whisk in coconut milk and lemon juice (if using).

3. 3

   Cool the mixture for about 10 minutes, then stir in rose water. Pour into a shallow container and freeze until firm, about 4 hours (stir once after 1 hour for a smoother texture).

4. 4

   Scoop into bowls and serve immediately.