Hibiscus Beet Sorbet
Hibiscus Beet Sorbet is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One portion of this dish contains roughly 3g of protein, 0g of fat, and a total of 526 calories. For $1.4 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Leites Culinaria has 58 fans. From preparation to the plate, this recipe takes approximately 2 hours. A mixture of red beets, water, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 30%, this dish is rather bad. Blackberry-Hibiscus Sorbet, Hibiscus Mango Sorbet, and Scooped: Raspberry, Hibiscus, Lavender and Rose Sorbet are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 105 minutes
Ingredients:
2 tablespoons corn syrup
10 dried hibiscus flowers
Juice of 1/2 lemon
2 medium (about 1/2 pound total) red beets, roasted until quite tender, then cooled and peeled
2 teaspoons salt
1 cup sugar
4 cups cold water
Equipment:
food processor
blender
sauce pan
sieve
bowl
Cooking instruction summary:
1. Place the beets in a blender or a food processor and process to a smooth purée.2. In a large, heavy-bottomed, nonreactive saucepan over medium–high heat, combine the water and sugar and stir until the sugar has dissolved. Add the hibiscus flowers and bring to a boil. Stir in the beet purée and corn syrup and remove from the heat. Let cool completely.3. Add the lemon juice and salt to the puree. Strain the mixture through a fine-mesh strainer into a clean bowl. Cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight.4. When you’re ready to freeze the mixture, transfer it to an ice-cream maker and spin according to the manufacturer’s instructions. Eat immediately or transfer to an airtight container, cover, and freeze for up to 1 week.
Step by step:
1. Place the beets in a blender or a food processor and process to a smooth purée.
2. In a large, heavy-bottomed, nonreactive saucepan over medium–high heat, combine the water and sugar and stir until the sugar has dissolved.
3. Add the hibiscus flowers and bring to a boil. Stir in the beet purée and corn syrup and remove from the heat.
4. Let cool completely.
5. Add the lemon juice and salt to the puree. Strain the mixture through a fine-mesh strainer into a clean bowl. Cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight.
6. When you’re ready to freeze the mixture, transfer it to an ice-cream maker and spin according to the manufacturer’s instructions. Eat immediately or transfer to an airtight container, cover, and freeze for up to 1 week.
Nutrition Information:
covered percent of daily need
