Mexican · Dessert
Hibiscus Flower Ice
A Mexican-style agua de jamaica turned into a scraped ice: dried hibiscus (here evoked with steeped dried cranberry and cinnamon for palette-safe tartness) is simmered into a lightly sweetened syrup, sharpened with lime, then frozen and forked into a loose, ruby-red granita.
$0
10 minsPrep
10 minsCook
230 minsTotal
EasyLevel
Nutrition per serving
77Calories
0.1gProtein
0.1gFat
20.3gCarbs
18.4gSugar
0.6gFiber
1mgSodium
0mgChol
0gSat Fat
15mgPotassium
6mgCalcium
0.1mgIron
0mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Corona Extra
local
Agua de Jamaica
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Bring 260g water to a simmer with the cinnamon stick-equivalent ground cinnamon, then remove from heat and steep for 10 minutes to infuse (this stands in for dried hibiscus flowers, steeped the same way for their tart, cranberry-like flavour).
2
Stir in the 30g sugar until fully dissolved while the liquid is still warm.
3
Add the finely chopped dried cranberry and let steep a further 5 minutes for colour and tartness, then strain through a sieve into a jug, pressing the solids to extract all liquid.
4
Stir in the 18g lime juice and taste - the mixture should be tart and only lightly sweet.
5
Cool the liquid to room temperature, then pour into a shallow tray or tub (about 350ml / 12 fl oz) no more than 2cm deep.
6
Freeze for 1 hour, then scrape with a fork to break up the forming ice crystals.
7
Return to the freezer and repeat the scraping every 30-45 minutes for the next 2-3 hours, until the mixture is a light, fluffy mass of fine ice crystals.
8
Scrape into 4 scoops (2 scoops per serving) and serve immediately in chilled glasses.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g water
- 1.1 oz30g sugar white
- 0.6 oz18g freshly squeezed lime juice
- 0 oz1g cinnamon ground
- 0.4 oz10g finely chopped, steeped with hibiscus cranberry dried
