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Hibiscus and Grapefruit Sorbet

  • ACTIVE: 15 MIN

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.

  1. 1/4 cup sugar
  2. 2 cups boiling water
  3. 4 Red Zinger tea bags or plain hibiscus tea bags
  4. 1 cup fresh pink grapefruit juice
  1. In a large bowl, stir the sugar into the boiling water and add the tea bags. Let steep for 10 minutes.
  2. Discard the tea bags and stir in the grapefruit juice.
  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.
Make Ahead The sorbet can be frozen for up to 4 days. Notes One Serving 74 cal, 0 gm Fat, 0 gm Saturated Fat, 18 gm Carbohydrates, 0 gm Fiber. Serve With Meringue cookies.
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