Oct 26 2010
Most of them figured I slaved over this dish for hours, others could not believe how creamy it came out. This is my favorite part about cooking for guests – watching someone’s face light up when they eat my food. What I love even more is telling them how easy it was to prepare and encouraging them to try to make it at home as well…hence my love for blogging!
The recipe technically takes roughly 3 hours to finish, but you only have to take port in the preparation process for about 5 or so minutes of that time. This recipe practically makes itself.
Feel free to make this well ahead of time. I made mine 1 week before my party and it was deliciously creamy – and didn’t freeze into a block of ice – until the last scoop!
The original recipe can be found here.
2 Cups Water
1 Cup dry Hibiscus Flowers
1 Cup Sugar
1 pinch Salt
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice
Mint Sprigs for garnish
Bring the water to boil in a small sauce pan, and remove from heat. Add the hibiscus flowers, let them steep for 15 minutes, and strain the tea and return it to the sauce pan.
Stir in the sugar and salt and bring to a boil – stirring until all the sugar has dissolved. Cool over and ice bath for 10-15 minutes.*
Stir in the lemon and lime juices and freeze in an ice cream maker – takes about 20 minutes on medium speed. Remove to a large tupperware and freeze for no less than 2 hours before serving.
Scoop out and garnish with mint sprigs if desired.
Makes about 1 liter.
*I skipped this step and just let mine cool on its own. However, this will take longer.