Riesling Sorbet with Hibiscus Flower

If you have never had Hibiscus Flowers try them. Yeah I know they look like purple squid, but trust me they are not fishy.

The are packed in a simple syrup (unless you are from down unda’ and picking them fresh). Now it is time to break out that ice cream maker you have not used in ages.

Here is a simple recipe and presentation.  Serves 6-8.

2 cups Riesling wine

1/2 cup water

2/3 cup sugar

Juice from 3 limes

Hibiscus flowers, your preference, I use four per serving.

In a sauce pan combine wine, water and sugar bring to a simmer to melt the sugar. Let simmer for 3 minutes ( not boil). Remove from heat, add lime juice and cool for an hour.

Mix in an Ice cream maker according to manufacturer’s instructions. Place into freezer until service.

To serve, use a melon ball or small ice cream scoop. Open flowers wide and place a scoop of sorbet in each flower. Serve and enjoy!


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