Recipes Desserts Frozen Desserts Ice Cream Raspberry-Hibiscus Sorbet 4.0 (1) 1 Review The two main ingredients in sorbet are fruit and sugar—there's no dairy in sight. (In fact, the thing that differentiates a sorbet from a sherbet is that sherbet contains milk or cream.) This sorbet by chef and ice cream maker Fany Gerson has a creamy texture thanks to the addition of corn syrup or honey, which increases the sugar content and helps make the final product richer, less icy, and more scoopable. Bright and airy, with the perfect balance of creamy and tart from the raspberries, this sorbet makes for a great palate cleanser. With just the right amount of a floral hit from the hibiscus, this is a super-refreshing summertime treat. By Fany Gerson Fany Gerson Instagram Fany Gerson is a chef, teacher, and cookbook author. She was born and raised in Mexico City and her work has been featured in various publications. A graduate of the Culinary Institute of America, Gerson has worked in a range of fine-dining kitchens around the world. She is the founder of La Newyorkina, a catering company, roving food truck, and restaurant in Manhattan, and Fan Fan Doughnuts. Food & Wine's Editorial Guidelines Published on May 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Active Time: 25 mins Total Time: 2 hrs Servings: 8 Ingredients 8 heaping cup dried hibiscus flowers (about 1 3/8 ounces) 1 cup water 1 ½ cups granulated sugar, divided 5 cups fresh raspberries (1 pound 5 ounces) 2 tablespoons light corn syrup or honey Directions Place hibiscus flowers and 1 cup water in a small saucepan; bring to a boil over high. Remove from heat; cover and let steep 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard hibiscus flowers, or reserve for garnish. Add 1 cup sugar to infused mixture, and stir until dissolved. Set aside until ready to use. While hibiscus mixture steeps, stir together raspberries and remaining 1/2 cup sugar in a medium saucepan, and let macerate, stirring occasionally, 10 minutes. Cook over medium-low, stirring often, until sugar has dissolved, 3 to 4 minutes. Remove from heat, and let mixture cool to room temperature, about 20 minutes. Transfer mixture to a blender; process until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a resealable container; discard solids. Add hibiscus liquid and corn syrup to raspberry puree; stir until well combined. Cover and refrigerate mixture until chilled, at least 1 hour or up to 12 hours. Pour chilled sorbet mixture into frozen freezer bowl of an ice cream maker, and proceed according to manufacturer's instructions. Serve immediately for a soft-serve consistency, or transfer to a shallow container, cover, and freeze until firm, about 2 hours. Sorbet may be stored in an airtight container in freezer up to 3 weeks. Note Find dried hibiscus flowers at your local Latin grocery store or online at nuts.com. Rate it Print