Hibiscus Coconut Sorbet with Rosewater

Ingredients

• 2 tbsp dried hibiscus (sorrel) tea
• 1 cup water
• 1 cup coconut milk (full-fat)
• 2 tbsp honey
• 1 tsp rosewater
• 1 tbsp lemon juice(optional)
• 1 pinch fine salt(optional)

Instructions

1. 1

   In a small saucepan, combine hibiscus tea and water. Bring to a gentle simmer and simmer for 5 minutes, then remove from heat and let steep 2 minutes.

2. 2

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

3. 3

   Pour the mixture into a shallow container and freeze until partially set, about 2–3 hours (or until scoopable).

4. 4

   Scrape with a fork to break up ice crystals, then refreeze until firm, about 1 more hour. Serve immediately.