Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.
- Yield: Makes 1 quart
Photography: Sang An
Source: Martha Stewart Living, March 2001
- 1 1/2 cups sugar
- 4 ounces dried hibiscus flowers
- Zest and juice of 1 lemon
Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover, and let steep for 1 hour.
Fill a large bowl with ice and water; set aside. Strain syrup, and discard solids. Chill in the ice bath. When cool, stir in lemon juice. Keep refrigerated up to 1 week.