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Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.

Martha Stewart Living, March 2001

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Credit: Sang An

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Yield:
Makes 1 quart
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Ingredients

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Directions

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  • 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.

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  • 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.

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