Hibiscus Sorbet

Hibiscus Sorbet

Hibiscus Sorbet

Freezing my favorite Casa Vega tea into a sweet and tangy sorbet.
Prep Time 2 hrs
Cook Time 5 mins
Servings 4 - 6



  • 6 hibiscus tea bags (1/4 cup dried flowers)
  • 1/3 cup honey
  • 2-4 tablespoons agave syrup
  • 3.5 cups cold filtered water
  • mint for garnish (optional)


  1. Bring 1.5 cups of water, honey and agave syrup to a boil. Remove from heat, add tea bags and let site for 5 minutes. Remove tea bags and add remaining cold water.
  2. Pour the juice into a gallon sized zip lock bag or ice cube trays. Put the bag of juice or ice cube trays flat on a baking sheet in the freezer. Freeze for 2 hours until solid.
  3. Cut open the bag and break the frozen juice into chunks and put into the bowl of a food processor or strong blender. Process until smooth.
  4. When the sorbet is smooth, spread it in a metal loaf pan. Cover with plastic wrap and put back in the freezer until firm. If it gets too hard to scoop, take it out and let it soften a bit before serving.

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