Blackberry hibiscus sorbet
Refreshing summer treat made with fresh berries that is not only vegan but also gluten-free!
Blackberry hibiscus sorbet
Refreshing summer treat made with fresh berries that is not only vegan but also gluten-free!
Tools
Ingredients
4 tsp loose hibiscus tea
300 ml water
180 g sugar
75 ml lime juice
500 g blackberries
Step by step
Place the hibiscus tea in a bowl and pour boiling water over. Let steep for 10 minutes and sieve.
Put the sugar and the hibiscus tea in a saucepan. Heat over low heat until sugar dissolves. Let cool off completely.
Puree the blackberries with the lime juice in a blender. Sieve and mix with the hibiscus syrup.
Transfer the sorbet batter into an air-tight container and chill overnight.
Affix the frozen KitchenAid Ice Cream Maker to the stand mixer. Turn mixer to 'STIR' speed and pour the cold blackberry sorbet mixture into the Freeze Bowl while the mixer is running. Allow mixer to stir the ice cream mixture for 20 minutes.
Transfer the ice cream to a container and place in the freezer until ready to serve (minimum 4 hours).
Clean your ice cream bowl immediately to avoid staining.
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