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Prep Time: 15 mins
Hibiscus blossoms infuse this exotic sorbet with subtle berry color and flavor, while ancho chile pepper adds lively heat. Photo credit: Ali Ebright from Gimme Some Oven.
(amount per serving)
Test Kitchen Tip: Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets or online specialty stores.
Recipe by McCormick
Recipe by Gourmet
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.
This recipe features Chile Pepper Ancho. Here are a few more delicious ways to use it.
Product by Gourmet