Hibiscus tea has been used as a natural health product for a number of years. The hibiscus sabdariffa flower contains phenolic compounds such as organic acids, flavonoids and anthocyanins that can be attributed to its cardioprotective , antioxidant, hypolipidemic and hypocholesterolemic properties in some studies.
Valentine’s Day is just around the corner and that means red and pink everything. So to match the mood, I made this simple sorbet!
So why not make a tasty treat while enjoying its health properties!
- 3 cups water
- 1 cup sugar
- 1 inch knob of ginger
- 1/4 cup ried hibiscus flowers
- 1 tbsp. lemon juice
- 1/4 tsp salt
- In medium saucepan, over hight heat, dissolve sugar in water.
- Add ginger and hibiscus and allow to infuse for 30 min.
- Cool mixture and add lemon juice and salt.
- Pour into ice cream machine and churn as per manufacturer instruction.
- Serve as is or transfer to container and freeze overnight.
- Allow to soften slightly before serving.
Borrás-Linares, I., Fernández-Arroyo, et al. (2015). Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Industrial Crops and Products, 69, 385–394. https://doi.org/10.1016/j.indcrop.2015.02.053
Jabeur, I., Pereira, E., et al. (2017). Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Research International, 100, 717–723. https://doi.org/10.1016/j.foodres.2017.07.073
Nunes, M. A., Rodrigues, F., et al. (2017). Herbal products containing Hibiscus sabdariffa L., Crataegus spp., and Panax spp.: Labeling and safety concerns. Food Research International, 100, 529–540. https://doi.org/10.1016/j.foodres.2017.07.031