Active Time
15 MIN
Total Time
1 HR
Yield
Serves : 4

Chef Way This dessert has several complex components: hibiscus sorbet, yuzu curd and rose-water foam. Easy Way The hibiscus sorbet, the simplest and most delicious part of the restaurant dessert, stands alone. A simple combination of sugar, water, hibiscus tea (often sold as Red Zinger) and grapefruit juice gets churned in an ice cream maker.    More Frozen Desserts  

How to Make It

Step 1    

In a large bowl, stir the sugar into the boiling water and add the tea bags. Let steep for 10 minutes.

Step 2    

Discard the tea bags and stir in the grapefruit juice.

Step 3    

Chill the liquid in an ice water bath, then transfer to an ice cream machine. Freeze the sorbet according to the manufacturer's instructions.

Chef's Notes

One Serving 74 cal, 0 gm Fat, 0 gm Saturated Fat, 18 gm Carbohydrates, 0 gm Fiber.

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