This ingenious sorbet recipe ran on my friend Katie’s blog back in May; which was perfect timing considering I could then make it all summer long.
And I have.
Being a (mostly) dairy-free house we eat a lot of sorbet, a lot. Mostly store-bought, because:
A. I’m lazy
B. It takes me twice as long to make as it does for my husbando and little chile peppers to eat it.
Well..hell…hell….not any more! Thanks to Katie’s ingenious recipe (did I say that already?) It takes a mere 5 minutes of actual hands on work and three ingredients (well 5 if you make fancy-pants syrup like I did). And you can eat it straight away as the Brits like to say.
Adapted from Mom’s Kitchen Handbook
Dried hibiscus flowers (sometimes labeled as Jamica) can be found in many Latin markets or health food stores. I bought mine from Amazon.
- Yield: 1 Pint 1x
- 3/4 cup hibiscus syrup (see below)
- 12 ounces frozen blackberries
- 1 large egg white
For the Hibiscus Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 ounce dried hibiscus flowers (about a generous 1/2 cup)
To Make the Syrup:
- Combine all ingredients in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Lower heat to keep at a simmer and simmer for 5 minutes. Remove from heat and let steep for 5 more minutes. Set a fine mesh sieve over a bowl and strain syrup through sieve. Discard flowers and let syrup cool completely. Makes about 1 cup
To Make the Sorbet:
- Combine 3/4 cup of the cooled syrup (you will have a little left over) and blackberries in the bowl of a food processor fitted with the blade attachment. Purée mixture for 1 minute. Scrape down the sides of the food processor with a rubber spatula, add egg white and purée for another 2 minutes. You can eat immediately (it will be pretty soft) or cover and freeze for a couple of hours until it firms up a bit.