Although I enjoying being creative with ice cream and sorbet flavors, I am often inspired by others in the food world. Lately I have been drooling over the ice creams and sorbets of fellow food bloggers on Pinterest. Along with the warm weather has come a flood of new frozen treat recipes, and I find myself wanting to spend more time putting together delicious recipes other than my own.
Hibiscus flowers are a tart and beautiful ingredient. I previously used these flowers to flavor a Hibiscus Lime Frozen Yogurt. When I came upon a recipe for Hibiscus Mango Sorbet from Lindsay at Love & Olive Oil during a recent Pinterest search, I instantly knew that I needed to try the recipe. Her recipe calls for dried whole hibiscus flowers ,but since I only had dried hibiscus powder on hand I adapted the recipe for my needs. I also added a pinch of cardamom for some added tartness. A beautiful and refreshing sorbet, perfect for the summer. Enjoy!
Hibiscus Mango Sorbet
Adapted from recipe by Love & Olive Oil
Makes 1 quart
2/3 cup water
1/4 cup freshly squeezed lime juice (from 2-3 limes)