Rosella Sorbet

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1 cup dried rosella flowers
5 cups water
1 cup white sugar
1.5 Tbsp fresh lemon or lime juice

1. Boil 4 cups of water. Reserve the 5th cup for the 2nd part of the recipe.
2. Rinse the rosella flowers under cold running water.
3. Once the water reaches boiling point, add the rosella flowers and turn off the heat. Let steep for 15-20 minutes.
4. Once cooled down to room temperature, strain and refrigerate for 6-8 hrs.
5. Mix the sugar with the remaining cup of very hot water over low heat until the sugar has dissolved completely.
6. Cook over medium/ high heat for EXACTLY 7 minutes. Do not stir during this step.
7. Turn off the heat after 7 minutes. Allow to cool and reach room temperature.
8. Measure out 1 cup of the syrup and place in a bowl.
9. Add 2 cups of the chilled rosella “tea” to the syrup.
10. Add the fresh lime/ lemon juice.
11. Pour the mixture in a strong plastic container and put in the freezer. After 1-1.5 hrs, it should have frozen around the edges. Take it out and beat vigorously with a fork, electric whisk or in a food processor until you have a uniformly textured mixture. Return it to the freezer and repeat at least twice more every hour, then freeze for at least another hour.

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