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