A jeweled desert, worthy of any occasion. Hibiscus flowers and tart cranberries come together in a frosty concoction. Serve with a drizzle of hibiscus syrup and decorate with syrupy flowers.

Read my Holiday/Winter 2015 issue!

You will need:
1⁄2 cup dried hibiscus flowers
21⁄2 cups hot water
2 cups fresh cranberries
1 cup sugar
1⁄4 teaspoon salt
hibiscus syrup and flowers, to serve
  1. Place the dried hibiscus flowers in a medium bowl and cover with the hot water.
  2. Let stand for 5 minutes and strain through a ne sieve into a pan.
  3. Keep the flowers for another use.
  4. Place the pan over a medium to high heat and add the sugar.
  5. Bring to a boil, stirring continuously until all the sugar has dissolved. This will take about 6 minutes.
  6. Reduce the heat, add the cranberries and salt, and continue to cook for another 3 minutes.
  7. Remove the pan from the heat and allow the syrup to cool slightly.
  8. Pour into a blender, purée until smooth, then strain through a fine sieve.
  9. Cover the strained mix and refrigerate until chilled.
  10. Remove the chilled purée from the fridge and pour into an ice cream maker.
  11. Freeze according to the manufacturer’s instructions.
  12. To serve, scoop into bowls, drizzle with hibiscus syrup and garnish with flowers.

TIP:

Photography by Photography Staci Valentine - Recipes+styling Valerie Aikman-Smith

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