Middle Eastern · Dessert
Hibiscus Ice
A ruby-red Middle Eastern-style granita built from a deeply steeped hibiscus tisane, barely sweetened and brightened with lemon, then scraped by hand into loose, melting ice crystals and finished with pomegranate seeds and mint.
$0
12 minsPrep
0 minsCook
222 minsTotal
EasyLevel
Nutrition per serving
69Calories
0.3gProtein
0.2gFat
17.5gCarbs
16.3gSugar
0.7gFiber
1mgSodium
0mgChol
0gSat Fat
51mgPotassium
4mgCalcium
0.1mgIron
0mcgVitamin B12
5.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Stella Artois Lager
local
Hibiscus Tea (Karkade)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Steep 8g dried hibiscus flowers (counted within the water weight as infused liquid) in the 260g just-boiled water for 10 minutes, then strain the deep red liquid into a bowl, discarding the spent petals.
2
Whisk the sugar and stevia extract into the hot hibiscus liquid until fully dissolved, then stir in the lemon juice.
3
Cool the mixture to room temperature, then pour into a shallow freezer-safe tray (about 350ml capacity) so the liquid sits no more than 2cm deep.
4
Freeze for 1 hour, then drag a fork through the half-set liquid to break up forming ice crystals, scraping from the edges to the centre.
5
Return to the freezer and repeat the forking every 30-45 minutes for a further 2-3 hours, until the whole tray is made of fine, separate, fluffy ice crystals with no solid block remaining.
6
Scrape into chilled glasses or bowls to serve, dividing into 2 scoops per portion, and top each with pomegranate seeds and shredded mint just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g water
- 1 oz28g sugar white
- 0 oz1g stevia extract
- 0.6 oz18g fresh squeezed lemon juice
- 1.1 oz30g seeds, as garnish pomegranate
- 0.1 oz2g finely shredded, garnish mint
