Hibiscus Citrus Sorbet

By Naperville Magazine
June 2026 View more Recipe

By Kelli Ra Anderson

With their intensely tart cranberry flavor and vibrant crimson color, dried hibiscus flowers are a perfect ingredient for a cooling summer treat. Originally an African cuisine staple, hibiscus is regularly featured for Juneteenth celebrations of emancipation, as well as found in traditional Middle Eastern syrups, Southern lemonades, wintertime teas, and modern cocktails.

This colorful frozen dessert is a showstopper. Taking just minutes to whip up, it only needs a few hours to freeze before serving. Or, for those who just can’t wait, it’s just as delicious as a soft serve right out of the ice cream maker (no judgment).

For the more adventurous, consider adding one-half cup of a berry purée like strawberry or blackberry to replace equal parts of the hibiscus infusion. Or add a subtle flair with a stick of cinnamon, cardamom, or a splash of mellowing vanilla to the infusion process. It will be memorable no matter how simple or how complex you make it.

INGREDIENTS

2 cups dried hibiscus flowers
4 cups water
2 cups sugar
¼ cup fresh lemon juice
Zest of one orange

DIRECTIONS

1. Bring water to a rolling boil.

2. Put flowers, sugar, and juice into a large bowl.

3. Pour hot water over the mixture, add the zest, stir, and let steep for 15 minutes.

4. Strain the solids out of the mixture and chill the liquid in the refrigerator overnight or until completely chilled.

5. Pour into an ice cream maker to solidify, and when complete, either serve immediately (it will be very soft), or pour into a loaf pan and freeze overnight or at least 4 hours until firm.

PRO TIP: No ice cream maker? No problem. Instead pour the mixture into a loaf pan and freeze for 3 to 5 hours. Then, using a food processor, pulse until slushy. Pour back into the loaf pan and continue freezing for at least 4 hours or overnight. Scoop when ready and serve.

Photos: Kellira Media