Hibiscus sorbet cocktail

[Guest guest]

Hibiscus sorbet cocktail

 

Serves 4

 

Preparation time less than 30 mins

Cooking time no cooking required

 

 

Ingredients

1 x 75g/2½oz bag hibiscus flowers (you can find them dried in African, Caribbean

or Asian shops)

honey, to taste

maple syrup, to taste (alternatively replace the honey and maple syrup with

sugar to taste)

large handful ice

4 shots vodka

1 punnet frozen raspberries

1 punnet frozen tropical fruit

1 bottle rosé champagne or cava

1 bunch fresh mint

dash lime juice

sprig mint

 

Method

1. Boil a medium-sized kettle of water.

2. Place the hibiscus flowers in a large pan and pour in most of the kettle of

boiled water.

3. Let the water cool, strain the flowers and discard them. Sweeten with honey

and maple syrup to taste (or, if you prefer, just use sugar to taste).

4. Fill a blender with the ice, vodka, raspberries and tropical fruit and about

300ml/½ pint of the brewed hibiscus-flavoured water, then blend. (You can add a

tablespoon of honey, syrup or sugar to the remaining brewed hibiscus and keep it

in the refrigerator for a refreshing drink.) At this point it should have a

slushy consistency.

5. To serve, pour the blended mix into a Martini glass until half-full, then top

up with champagne (or cava). Add a dash of lime and garnish with a sprig of

mint. Serve with a small spoon if desired or drink it like a frozen Margarita.

 

 

 

 

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