Hibiscus Sorbet Floats

Elevating a simple hibiscus tea into a fancy sparkling float.

Hibiscus Sorbet Floats

Prep Time: 2 hours

Cook Time: 5 minutes

Yield: 4


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


  1. Bring 1.5 cups of water, honey and agave syrup to a boil.
  2. Remove from heat, add tea bags and let site for 5 minutes.
  3. Remove tea bags and add remaining cold water.
  4. 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.
  5. 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.
  6. When the sorbet is smooth, spread it in a metal loaf pan.
  7. 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. Scoop one scoop of sorbet into a glass. Pour sparkling wine over the sorbet. Serve immediately. Garnish with mint (optional).