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I love all the summer fruit as you all already must know from my posts regarding stone fruit and summer berries! 🙂 I am going crazy with all the fruit in the market. I lose a lot of money after coming back from the farmers market ! 🙁 It is the prefect jamming season, and the gorgeous, sweet fruit can be used in so many different ways to make tarts, pies, crumbles, cookies, cobblers, ice creams, drinks and sorbets and the list goes on.
I love sorbets, it is all pure fruit, sweetened with sugar, and are so light, refreshing, and soothing on the palate. They are so easy to make as well. The sorbet base does not take time at all, once chilled in the fridge it takes 15-20 minutes in the ice cream machine. My kids love sorbet, and ever since I bought the ice cream maker, I have been on a roll making ice creams/sorbets from scratch which is just so much fun.
I simply love the flavor of hibiscus and rose flowers. I grew up in India with hibiscus growing all around me, but never knew that they were edible too! Now I love the tea so much, and has become a routine in my home. Berries and flowers work so well together, hence I decided to make this Summer Berry Hibiscus-Rose Sorbet! Its fruity, floral, sweet, tangy, refreshing, light, clean, perfect for any time of the day! Hope you enjoy this recipe.
If you do make this recipe, please tag me with #thejamlab on Instagram, and/or comment on this blog post.
Summer Berry Hibiscus-Rose Sorbet
- 5 cups of mixed berries(strawberries, blackberries, raspberries)
- 1 cup organic cane sugar(or use ½ cup sugar + ½ cup honey)
- 1 cup water
- 2 teabags hibiscus tea( or use 2-3 tbsp hibiscus loose leaf tea)
- 2 tablespoons edible dried rose petals
- 2 tablespoons rosewater
- 3 tablespoons freshly squeezed lemon juice
- Make sure you have the ice cream base in the freezer for atleast 24 hours before you want to make the sorbet.
- In a small saucepan, combine the sugar, water and tea bags and let it simmer for about 5 minutes on medium low heat, until the sugar has dissolved. Cover the saucepan and let the tea steep for 5 more minutes. Add in the dried rose petals and keep it covered till cool for 15 more minutes. Remove the tea bags. (I like the stronger tea flavor in the sorbet, but if you like a milder flavor, you can remove the tea bags after steeping for 5 minutes). Strain the simple syrup to discard the rose petals.
- In a high speed blender, add in all the berries, the simple syrup and rose water, and blend until very smooth. Strain the mixture through a medium sieve, to remove any seeds of the berries.
- Add in the lemon juice and stir well. Cover the sorbet base and let it chill in the fridge for atleast 2 hours or overnight.
- When ready to make the sorbet, pour the chilled base into the ice cream maker, and churn per manufacturer instructions for about 15-20 minutes. Once completed, pour out the sorbet into glass containers or pint containers and freeze for atleast 2 hours to let it set and harden. It will be ready to eat soon! 🙂