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.
15m
PREP TIME
160
CALORIES
4
INGREDIENTS
Servings: 5 (1/2 cup)
Ingredients
- 2 cups water
- 1 cup sugar
- 1/2 cup whole dried hibiscus flowers
- 1/2 teaspoon McCormick Gourmet™ Ancho Chile Pepper
INSTRUCTIONS
- 1 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
- 2 Refrigerate 4 hours or until well chilled
- 3 Pour into an ice cream maker. Freeze according to manufacturer's directions
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