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.
50g Rose Hip Tea (OR Dilmah t-series Natural Rosehip with Hibiscus)
250ml Hibiscus Syrup
Juice of 1 Lime
2 teaspoons Stabilizer ( Xanthum Gum – available in Health Food Stores)
- Bring water to the boil and add the tea.
- Brew for 3 minutes and strain. Cool the liquid
- Add the Hibiscus Syrup, lime and stabiliser
- 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