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.
Bring water and sugar to boil in small saucepan. Add hibiscus flowers and ancho chile pepper. Remove from heat. Let stand 15 minutes, stirring occasionally to dissolve sugar. Strain into medium bowl. Cool to room temperature. Cover
Refrigerate 4 hours or until well chilled
Pour into an ice cream maker. Freeze according to manufacturer's directions
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.