Scooped: Raspberry, Hibiscus, Lavender and Rose Sorbet

Raspberries. [Flickr: Charlotte L.]

The key to a great Valentine's Day dessert is lightness. This sorbet was one of NYC-based mobile cart Guerrilla Ice Cream's most popular summer flavors and makes a perfect end to a good meal, on Valentine's Day or any other day, really.

The lush, raspberry base is balanced beautifully with tart hibiscus, light rose sweetness and a hint of lavender at the finish. Sweet and clean with an underlying complexity, it's incredibly easy to make and the final product is a bright and beautiful pink. I like topping it with crumbled goat cheese (don't knock it until you try it!) and walnuts, but it'd also be great with shaved dark chocolate and hazelnuts, or a really good chocolate sauce.

Note to foods-on-a-stick lovers: this recipe also works very well in popsicle form.

About the authors:

Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.

Max Falkowitz writes Serious Eats' weekly Spice Hunting column. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries.

Scooped: Raspberry, Hibiscus, Lavender and Rose Sorbet

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About This Recipe

Yield:1 quart
Active time:30 min
Total time:4-5 hours
Special equipment:Blender or food processor, and Ice cream machine (optional)

Ingredients

  • 1 pound frozen raspberries
  • 1 tablespoon dried lavender flowers
  • 2 tablespoons dried hibiscus flowers
  • 2 tablespoons dried rose flowers
  • 1/2 cup sugar
  • 2 cups water
  • 1-2 teaspoons lemon juice, to taste

Procedures

  1. 1

    Bring water to a boil, and pour over the dried flowers, in a bowl or teapot. Allow it to infuse for 15-20 minutes, then strain out the dried flowers.

  2. 2

    In a blender, mix the frozen raspberries, the flower-infused water, and the sugar, and blend until smooth. Add lemon juice to taste.

  3. 3

    Chill in the fridge until cold, then spin in your ice cream machine, or to make popsicles, pour into small paper cups. Freeze the cups for about 45-60 minutes, then once they are partially frozen, insert a popsicle stick into the center of each cup.

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