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5219 5058 5142 R133

5219 Raspberry Hibiscus Sorbet

Raspberry Hibiscus Sorbet

In a small saucepan over medium heat, bring water and sugar to a boil. Add Whole Hibiscus Flowers and Wild Red Szechuan Peppercorn. Remove from the heat and let stand for 15 minutes. Strain into a bowl and cool to room temperature.

In a food processor, combine lime juice, Raspberries and Hibiscus Powder. Strain liquid into the same bowl as the sugar mixture. Refrigerate covered overnight. Churn mixture in an ice cream maker according to manufacturer’s instructions.

- 2 cups water

- 1 cup sugar

- ½ cup (5219) Whole Hibiscus Flowers

- 1/8 teaspoon (5058) Wild Red Szechuan Peppercorn

- juice of 1 lime

- 2/3 cup fresh Raspberries

- 1 tablespoon (5142) Hibiscus Powder

Sorbet that is refreshing, tart, and has a deep burgundy color


More Information
SKU 5219 5058 5142 R133


Prep Time 5 Minutes
Cook Time 15 Minutes
Total Time 20 Minutes + refrigerate
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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