Hibiscus Coconut Sorbet with Strawberry Compote

Ingredients

• 2 tbsp dried hibiscus tea (or hibiscus flowers)
• 1 cup water
• 1 cup coconut milk (full-fat)
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup strawberries (fresh or frozen)
• 1 tbsp granulated sugar
• 1 tsp cornstarch(optional)
• 1 tbsp water (for cornstarch slurry)(optional)

Instructions

1. 1

   Make the hibiscus base (prep + cook): In a small saucepan, bring 1 cup water to a simmer. Stir in hibiscus tea, reduce to a gentle simmer, and cook 5 minutes. Remove from heat, cover, and steep 5 minutes, then strain. Stir in coconut milk, honey, lemon juice, and vanilla; chill briefly while you make the compote.

2. 2

   Cook the strawberry compote (cook): In a separate small saucepan, combine strawberries and 1 tbsp sugar. Cook over medium heat, stirring, until the berries break down and thicken slightly, about 5 minutes. If using cornstarch, stir cornstarch with 1 tbsp water, add to the pan, and cook 1 minute more until glossy. Cool to room temperature.

3. 3

   Freeze and swirl (prep): Pour the chilled hibiscus coconut base into a shallow container. Spoon the strawberry compote over the top and swirl gently with a knife or skewer.

4. 4

   Freeze: Cover and freeze until firm, at least 4 hours (or until scoopable). Serve immediately after scooping.