Hibiscus Tea Sorbet Food

HIBISCUS APPLE HERBAL TEA SORBET

Steps:

• Boil water with tea bags in a saucepan for 3 min then turn heat off and let steep for 2 minute Squeeze out and remove tea bags and set on medium heat.
• Add sugar/honey/agave nectar until dissolved.
• Add orange juice & grape puree and stir.
• Let cool down completely.
• Transfer liquid to a lasagna glass baking dish and place in freezer for about 6 hours (or overnight).
• When frozen solid, break up with a fork or knife, into large pieces. In 2 batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).

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.

GREEN TEA SORBET

Steps:

• Bring water to boil, add leaves, and remove from heat.
• Steep for 5 minutes.
• Add sugar and stir until dissolved.
• Strain through a fine sieve.
• Chill tea, covered, until cold and freeze in an ice cream maker.