Baobab and Hibiscus Sorbet Recipe
A refreshing, plant-based sorbet combining the tartness of hibiscus with the sweet, citrusy flavor of baobab. Packed with antioxidants and vitamin C, this sorbet is both delicious and healthy.
Equipment
- 1 Blender Required for blending the ingredients smoothly.
- 1 Ice Cream Maker Optional for churning the sorbet, though stirring in the freezer works too.
- 1 Strainer To remove hibiscus flowers from the tea.
Ingredients
- 1/4 cup dried hibiscus flowers
- 2 tablespoons baobab powder
- 1 cup water
- 1/4 cup honey or agave syrup
- 1 Juice of 1 lemon
- 1 1/2 cups coconut milk or any plant-based milk
Instructions
- Boil the water and steep the dried hibiscus flowers for 10 minutes. Strain and set the tea aside to cool.
- In a blender, combine the hibiscus tea, baobab powder, coconut milk, honey, and lemon juice. Blend until smooth.
- Chill the mixture in the fridge for 1-2 hours. Then, transfer to an ice cream maker or freeze in a container, stirring every 30 minutes for 3-4 hours.
- Serve immediately, garnishing with mint if desired.
Notes
Adjust the sweetness based on your preference by adding more or less honey or syrup.