Hibiscus Apple Herbal Tea Sorbet Food

HIBISCUS SORBET

Steps:

• Place the hibiscus flowers if using, ginger, cinnamon sticks, cloves and 2 1/2 cups water in a small saucepan and bring to a simmer over medium-low heat, about 10 minutes. Remove from the heat, cover and steep for 15 minutes.
• Strain the liquid and discard the solids. Stir in the hibiscus syrup, corn syrup and lime juice. Cool to room temperature and then refrigerate until chilled, 2 to 4 hours.
• Freeze the mixture in an ice cream machine according to the manufacturer's instructions. Transfer to a 9-by-5-inch loaf pan and store, covered, in the freezer. If the sorbet is too hard when serving, let soften in the refrigerator for 10 to 15 minutes.

HIBISCUS TEA SORBET

Steps:

• Bring water to a boil in a small saucepan. Stir in hibiscus and remove from heat, then let steep 15 minutes.
• Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids. Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. 3Stir in lemon and lime juices and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours.
• *Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra.com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals."

CHAMOMILE HERB TEA

Steps:

• Rinse the flowers with cool water.
• Warm your tea pot with boiling water.
• Add the apple slices to the pot and mash them with a wooden spoon.
• Add the chamomile flowers and pour in the 2 cups boiling water.
• Cover and steep for 3-5 minutes.
• Strain the tea into two cups.
• Add honey to taste.
• Drink and enjoy!

KIWI SORBET

Steps:

• Start by putting the water in a saucepan, add the sugar and put on low heat, just long enough for the sugar to dissolve. Remove from heat and place in the fridge or freezer while you prepare the other items.
• Peel kiwis and cut into large pieces. Place in a blender and blend until liquified. Use enough kiwis to get about 2 cups of kiwi juice in the blender.
• Pour the kiwi juice into the water/sugar, pouring through a strainer if you want to remove seeds, though they are ok if they remain.
• Add lime juice and orange juice, mix until well blended. Chill in fridge or freezer for about an hour, then pour into an ice cream/sorbet maker following instructions that came with your machine. Enjoy!

PASSION FRUIT AND KIWIFRUIT SORBET

Steps:

• Boil the water and sugar for about 10 minutes.
• Meanwhile, puree the peeled kiwifruits and lemon juice.
• Add to the syrup with the lemon zest and mix well.
• Freeze until slushy.
• Turn the mixture into a bowl and add the scooped out flesh of the passionfruit.
• Whisk till smooth and freeze again till firm- allow to soften in the fridge a little before serving.

PASSIONFRUIT AND ORANGE SORBET

Steps:

• Combine orange juice, passionfruit pulp, sugar and liqueur in a large bowl.
• using electric mixer, beat egg whites until soft peaks form; using metal spoon, gradually fold egg whites into orange juice mixture.
• pour into ice cream maker and chill/churn for about 30 minutes.

ORANGE SORBET

Steps:

• Combine sugar and water in saucepan.
• Stir and cook over high heat until sugar is dissolved.
• Boil without stirring for 1 minute.
• Remove from heat and set aside.
• Grate the zest and set aside.
• Squeeze Oranges into 4 cup glass measure (strain, or remove seeds).
• Stir in sugar syrup and zest.
• Add water to make 3 1/2 cups total, stirring well.
• Chill in refrigerator about one hour.
• Transfer mixture to ice cream maker and proceed according to manufacturer's directions.
• May serve at once, or place in covered container until desired consistency is reached.
• Garnish with mint leaves.

PEACH SORBET

Steps:

• In a small saucepan, combine the sugar, water, and corn syrup.
• Place pan over medium heat and stir until the sugar dissolves.
• Boil without stirring for 1 minute.
• Remove form heat and cool to room temperature.
• Place the peaches in a blender or food processor with the lemon juices, salt, and cool sugar syrup.
• Process until the mixture is smooth.
• If the puree is too thick to blend properly, add water, 1 tablespoon at a time until mixture blends easily.
• Freeze immediately in an ice cream maker according to the manufacturer's directions.
• When finished, the sorbet will be soft but ready to serve.
• For firmer sorbet, transfer to a freezer safe container and freeze several hours.

ROOIBOS ORANGE TEA

Steps:

• Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later. Note that I was forced by food.com to list the rooibos as "rooibos tea bags" but I actually used loose leaf tea.
• Place tea ball in hot water and steep for 10 minutes.