Hibiscus Sorbet Food

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."

HABANERO-HIBISCUS SOUR

Steps:

• Syrup:Combine sugar, 2 habaneros, and 1/2 cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat. Halve remaining habanero lengthwise, and stir into syrup along with flowers. Let steep 10 minutes. Strain into a Ball jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month. (Makes 1/2 cup.)
• Cocktail:Fill a cocktail shaker halfway with ice. Add pisco, syrup, and lime juice. Shake vigorously 10 seconds; strain evenly into 2 chilled coupe glasses. Add egg whites to shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into glasses. Top each with a few dashes of bitters; serve immediately.