![Raspberry Hibiscus Sorbet](https://cdn.statically.io/img/www.foodandwine.com/thmb/x4ejHv0CJR9l1v9rHukmVRwF60k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Raspberry-Hisbiscus-Sorbet-FT-RECIPE0622-8432b49d3cbb4406850ea92fb8e1ba0b.jpg)
Ingredients
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8 heaping cup dried hibiscus flowers (about 1 3/8 ounces)
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1 cup water
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1 ½ cups granulated sugar, divided
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5 cups fresh raspberries (1 pound 5 ounces)
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2 tablespoons light corn syrup or honey
Directions
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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.
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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.
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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.