Weather is starting to heat up here in Las Vegas so that means it is popsicle, ice cream and sorbet making time. When Le Creuset asked me to make a sorbet recipe for their new Sorbet Collection ( SO CUTE) I had a few recipe ideas in mind already. In fact, I had so many I had to narrow it down and I ended up not being able to decide between the two so I have included BOTH the Guava Hibiscus Mint Sorbet AND the Lychee Coconut Sorbet recipes in this post.
The Sorbet Collection has many different bowls and cups to choose from. I went with the Footed Ice Cream Bowls, the mini ramekins and the spoons. I love the pastel colors. The mini ramekins are perfect for that one scoop serving when you want just a little bit of sorbet, the footed bowls you can fill up with 3-4 scoops. I like options.
I have a thing about spoons. I have to eat certain foods with certain sized spoons. The silverware set we have has HUGE spoons and medium sized spoons. The huge ones are more like serving spoons, the medium ones are perfect for soup. I like super small spoons for ice cream and sorbet so I am usually stealing one of my kids’ spoons for dessert. Now I have my own ice cream and sorbet spoons with these super cute spoons from Le Creuset. They are a part of the new sorbet collection and match the bowls. The set includes one of each color.
I love hibiscus in recipes. I just used it in a cocktail I made recently, using it to make a hibiscus ginger simple syrup, and it came out so good. I had leftover dried hibiscus from that recipe so I wanted to use it for one of my sorbet recipes. I had some hibiscus tea bags as well so I tested the recipe a few times. Once using tea bags, once using hibiscus flowers and once using a combo of the tea bags and flowers. All three worked great, I went with the half tea bags and half whole dried hibiscus flowers. So refreshing and delicious. Tart from the hibiscus and lime, sweet from the guava. A perfect palate cleanser or light sweet treat after dinner.
I also made this Lychee Coconut Sorbet. There was a gelato shop in town that recently closed ( SO SAD, it was so good!) that had a lychee and salted coconut gelato. I wanted to recreate it in sorbet form. I love lychee and coconut together. The creamy coconut balances the sweet, tart with a hint of floral flavored lychee. Since sorbets are icier than ice cream and gelatos I add a little more sugar and some alcohol to keep it from freezing into a rock hard solid brick that is almost impossible to scoop. For the Guava Hibiscus Mint sorbet I added in vodka and for the lychee coconut sorbet I added in elderflower liqueur (St. Germain) since it has a flavor profile similar to the lychee. It really enhanced the flavor. This is why I couldn’t decide on which one to have for this post. I loved both sorbets equally. Two for one recipe post.
I just love all the colors in the sorbet collection. The main recipe below is for the Guava Hibiscus Mint Sorbet. In the notes I have added the bonus recipe for the Lychee Coconut Sorbet. Both are pretty similar recipes, make the base, cool, add simple syrup ( also in my notes is a neat trick on how to figure out the right amount of simple syrup to add – thanks Zoe’s Bakes for that tip) churn then freeze.
Guava Hibiscus Mint Sorbet
- 2 cup brewed Hibiscus Tea**
- 6-7 mint leaves
- 1 C guava juice
- 1 Tbsp lemon juice
- 1/8 tsp salt
- 1 1/4 - 1 1/2 C Simple Syrup
- 1-2 Tbsp Vodka
- Boil 2 cups of water and add either 6 hibiscus tea bags (**OR 1/2 C dried hibiscus flowers -OR 3 Hibiscus tea bags and 1/4 C dried hibiscus) and 6-7 mint leaves. Let steep for 15-20 minutes. Strain into a larger container or deep measuring cup (6-8 cup size) and add in the guava juice, lemon juice and salt. Chill completely. Once chilled add in the simple syrup and vodka. Churn in an ice cream maker according to manufacturers directions (mine takes 15 min to churn sorbet) then transfer to an airtight container and freeze until solid. If it is too hard to scoop, let the sorbet melt completely, add in another 1/4 simple syrup and another tablespoon vodka. Re-churn in an ice cream maker and freeze again. Let thaw slightly before scooping and serving if too hard to scoop right out of the freezer.
I found that each sorbet required a different amount of simple syrup so they would be easier to scoop once frozen. You can make them with a little less sugar but keep in mind they will be harder to scoop, you can just let the sorbet thaw a little before scooping.
You can adjust the amount of simple syrup in the sorbets to your liking. Less sugar will result in a firmer sorbet, harder to scoop, more for the Hibiscus Guava Mint sorbet than the Coconut Lychee. A trick is to have the sorbet liquid in a deep enough container so you can place an egg (uncooked still in shell, wash it well first)in the liquid and it doesn’t overflow. Then add in the simple syrup one half cup at a time until the egg floats and you see about a nickel to a quarter size portion of the egg above the surface of the liquid. Remove the egg then churn and freeze the sorbet as stated in the instructions.
Bonus recipe Coconut Lychee Sorbet:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
Let me know if you make either of these recipes! I love hearing from readers. Thanks again to Le Creuset for sponsoring this post. Like all sponsored brand workI have on my blog, all opinions are my own.