Winter time is tea time. What’s more comforting than sipping a mug of hot tea when it’s freezing outside? There’s a wide range of herbal teas to enjoy, but let’s go past the usual mint and chamomile (delicious though they are) to something a little unconventional: hibiscus flower tea. I saw a reference to hibiscus tea and sherbet in this post about meeting architect Hassan Fathy, and found the recipes.
Most hibiscus flowers are edible, but not all. If you live where the variety known as Roselle (Hibiscus sabdariffa) grows, pick it freely, and make tea from the fresh or dried flowers. Give other hibiscus varieties a pass, unless you have an authoritative source affirming that they’re safe to consume. In any case, you’ll probably want to pick up the dried flowers at a health food store. They last 6 months if stored in an airtight container, away from light.
Roselle makes a beautiful, deep red tea, and its flavor is sweet and sour, like cranberries.
Health benefits?
- Hibiscus contains melatonin, which helps you get a night’s sleep. Have a small snack with a cup of hibiscus tea before bed time, and you’ll sleep better for it.
- The flowers are loaded with vitamin C, perfect for a hot winter drink.
- Hibiscus is known to bring blood pressure down, which brings a caveat: if you’re already taking meds to reduce blood pressure, avoid this flowery tea.
- The tea is somewhat diuretic, helping to flush toxins and bugs out when you’re sick.
Another caveat: hibiscus flowers have phytoestrogens that may cause early labor for pregnant women. Drinking a lot of hibiscus tea (more than 1 cup daily) may also affect the performance of birth control pills.
Making hibiscus tea is like using any other herbal: steep 1 teaspoon dried flowers in 1 cup of boiling water for 5 minutes, then strain into a mug and drink.
Now how about a delicious hibiscus sorbet? Don’t save this light, floral sorbet for the summer. Serve it after any rich meal for a refreshing dessert. And it’s vegan.
Hibiscus Sorbet
Light sorbet made from hibiscus flowers
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1 small pot
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1 whisk
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1 mesh strainer
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1 ice cream maker
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1 airtight container
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1 ice cream scoop
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1⅓
cups
300 g granulated or raw cane sugar -
1
cup
40 g dried hibiscus flowers -
2
Tbsp.
10 g fresh ginger, peeled and thinly sliced
STEP 1
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In a small pot over medium heat, whisk 3½ cups (800 grams) cold water, the sugar, and the hibiscus flowers. Bring to a boil, stirring occasionally until the sugar dissolves. Turn off the heat and stir in the ginger. Cover the pot and refrigerate until completely cooled, about 1 hour.
STEP 2
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When you are ready to churn the sorbet, set a fine mesh strainer over the bowl of an ice cream maker. Strain the hibiscus mixture, pressing on the solids to extract as much liquid as possible, then discard the solids. Churn the mixture according to the manufacturer’s directions until the sorbet is thick and frozen, with the consistency of soft serve, about 30 minutes. Transfer to an airtight metal or plastic container and freeze until set, at least 3–4 hours.
STEP 3
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To serve, dip an ice cream scoop or spoon in hot water, or temper the sorbet in the refrigerator for 20 minutes before scooping. Serve immediately.
Red hibiscus sorbet from Sudan tea or karkade
You can punch up this sorbet with 2 tablespoons of tequila, rum, or gin, if you want. Add after Step 1.
Enjoy!
Hibiscus sorbet recipe from Saveur.com
