Sweet home-made sorbet, for reminiscing on this summer’s memories, thanks to Dilmah.

To serve this delicious sorbet, scoop onto a slice of fresh dragon fruit and enjoy.

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50g Rose Hip Tea (OR Dilmah t-series Natural Rosehip with Hibiscus)
750ml Water
250ml Hibiscus Syrup
Juice of 1 Lime
2 teaspoons Stabilizer ( Xanthum Gum – available in Health Food Stores)


  1. Bring water to the boil and add the tea.
  2. Brew for 3 minutes and strain. Cool the liquid
  3. Add the Hibiscus Syrup, lime and stabiliser
  4. Churn in an ice cream churn till smooth and creamy and place in a freezer @-4 deg C or less for 12 hours.

Prep time: 10min