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Blackberry-Hibiscus Sorbet

If using fresh blackberries, freeze and thaw them before adding to help draw out juices.

Ingredients: 

Ingredients: 

Ingredient Line: 
½ cup sugar
Ingredient Line: 
2 Tbs. dried hibiscus flowers or 2 Red Zinger tea bags
Ingredient Line: 
6 cups frozen blackberries, thawed
Ingredient Line: 
1 Tbs. lemon juice

Instructions: 

1. Place sugar and hibiscus flowers in heat-proof bowl, and cover with 1 1/4 cups boiling water. Stir to dissolve sugar, and cool. Strain, and discard solids.

2. Pulse blackberries in food processor until just puréed, without chopping seeds. Strain through sieve, and discard seeds and solids (you should have 3 cups purée). Stir in hibiscus syrup and lemon juice.

3. Chill in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

Nutrition Information: 

Calories: 
109
Protein: 
<1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
Carbohydrates: 
29 g
Cholesterol: 
0 mg
Sodium: 
<1 mg
Fiber: 
2 g
Sugar: 
24 g
Yield: 
Makes 1 quart

Comments on this Recipe

What about the red zinger tea bags? I'm guessing you put those in with the hibiscus flowers and pour the boiling water over them as well?

The Red Zinger tea bags are in place of the hibiscus flowers.