Rosehip & Hibiscus Sorbet

Rosehip & Hibiscus Sorbet

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  • Sub Category Name
    Sorbets
  • Recipe Source Name
    The Dilmah Book of Tea inspired Cuisine & Beverage

Ingredients

  • 50g Dilmah Rosehip with Hibiscus
  • 1300ml Water
  • 500ml Hibiscus Syrup
  • Juice of 2 Limes
  • 2 tablespoons Stabilizer

Methods and Directions

  • Bring water to boil and infuse the herb.
  • Leave to cool and strain.
  • Mix in the syrup, lime juice and stabilizer.

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