Hibiscus Coconut Sorbet with Toasted Coconut

Ingredients

• 2 tbsp dried hibiscus tea (sabdariffa)
• 1 cup water
• 1 cup coconut milk (full-fat)
• 2 tbsp honey
• 1 tbsp lime juice
• 1/4 cup unsweetened shredded coconut
• 1 pinch salt(optional)

Instructions

1. 1

   Brew the hibiscus: add hibiscus tea and water to a small saucepan. Bring to a gentle simmer and simmer for 5 minutes, then remove from heat and let steep 5 minutes. (Total cook time: 5 minutes.)

2. 2

   Strain the hibiscus liquid, then stir in coconut milk, honey, lime juice, and a pinch of salt. Chill the mixture until cold (about 10 minutes).

3. 3

   Toast the coconut flakes: spread shredded coconut on a dry skillet and toast over medium heat, stirring, until golden and fragrant, about 2–3 minutes. Set aside to cool.

4. 4

   Churn the chilled hibiscus-coconut base in an ice cream maker according to the manufacturer’s instructions, then fold in the toasted coconut flakes. Freeze briefly to firm up before serving.