Hibiscus Coconut Sorbet with Vanilla Bean

Ingredients

• 2 tbsp Dried hibiscus tea (hibiscus sabdariffa)
• 1/2 cup Water
• 1 bean Vanilla bean (or vanilla extract)(optional)
• 1 cup Coconut milk (full-fat, canned)
• 2 tbsp Honey
• 1 tsp Lime juice(optional)
• 1 pinch Pinch of salt(optional)

Instructions

1. 1

   Steep hibiscus: In a small saucepan, bring the water to a gentle simmer, add hibiscus tea, and simmer/steep for 10 minutes. Strain and return the liquid to the saucepan.

2. 2

   Infuse and sweeten: Split the vanilla bean and scrape the seeds into the hibiscus liquid (or add vanilla extract if using). Stir in honey and salt (if using) until dissolved. Stir in lime juice (if using).

3. 3

   Combine and chill: Whisk the hibiscus mixture into the coconut milk. Transfer to a bowl, cover, and chill until cold (about 2 hours, or at least 30 minutes in the freezer).

4. 4

   Churn/freeze: Churn in an ice-cream maker according to the manufacturer’s instructions, or pour into a shallow container and freeze, stirring every 30 minutes until scoopable (about 3–4 hours).