sorbete de jamaica y frambuesa

a recipe by
Lori Loucas
San Diego

I love Agua de Jamaica (Hibiscus tea) and this sorbet elevates it to a creamy deliciousness. You can substitute honey for the corn syrup, but it affects the taste considerably. Don't leave the corn syrup out or it will affect the creaminess and texture. I've not tried this with frozen raspberries, but will real soon.

serves 8
prep time 2 Hr
method Ice-Cream Maker

Ingredients For sorbete de jamaica y frambuesa

  • 1 1/2 oz
    dried hibiscus flowers (a heaping cup)
  • 1 c
  • 1 1/2 c
    sugar, divided use
  • 5 c
    fresh raspberries
  • 2 Tbsp
    light corn syrup

How To Make sorbete de jamaica y frambuesa

  • 1
    Bring the water to a boil in a small saucepan. Add the hibiscus flowers and remove from heat. Let steep for 30 minutes, covered.
  • 2
    Strain the hibiscus tea into a bowl. Add just 1 cup of the sugar and stir to dissolve. Set aside.
  • 3
    While the hibiscus steeps, stir together the raspberries and the remaining 1/2 cup sugar in a saucepan. Let sit, stirring occasionally, of r 10 minutes. Then turn the heat on and cook, stirring often, until the sugar has dissolved. About 4 minutes. Remove from heat and let cool to room temp.
  • 4
    When cool, transfer the raspberry mixture to a blender jar. Process until smooth. Strain into a bowl to remove the seeds. Discard the solids.
  • 5
    Add the cooled hibiscus tea and the corn syrup into the raspberry puree. Stir well. Cover and refrigerate for at least 1 hour, but preferably overnight.
  • 6
    Pour the chilled mixture into an electric ice cream maker and process per manufacturer instructions. Can be served immediately if you prefer soft-serve, or scoop into a shallow container, cover, and freeze until firm.