sorbete de jamaica y frambuesa

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.
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