Guava Hibiscus Mint Sorbet ( and a bonus Lychee Coconut Sorbet recipe too!) Makes approx 1 quart of sorbet
Ingredients
Guava Hibiscus Mint Sorbet
- 2 cup brewed Hibiscus Tea**
- 6-7 mint leaves
- 1 C guava juice
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- 1 ¼ - 1 ½ C Simple Syrup
- 1-2 tablespoon Vodka
Instructions
- Boil 2 cups of water and add either 6 hibiscus tea bags **OR ½ C dried hibiscus flowers -OR 3 Hibiscus tea bags and ¼ 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 ¼ 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.
Notes
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: