Middle Eastern · Dessert
Hibiscus Ice
A sharp, ruby-red Middle Eastern granita built on steeped dried hibiscus flowers, cardamom and lemon, scraped by hand into loose, sherbet-like crystals rather than churned smooth. It carries the same tart, floral profile as a glass of chilled karkade, just frozen and eaten with a spoon.
$0
10 minsPrep
5 minsCook
215 minsTotal
EasyLevel
Nutrition per serving
80Calories
0.1gProtein
0gFat
20.7gCarbs
20.1gSugar
0.2gFiber
0mgSodium
0mgChol
0gSat Fat
11mgPotassium
2mgCalcium
0.1mgIron
0mcgVitamin B12
2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Place dried hibiscus flowers (steeped in the water, strained out before freezing — counted within the water weight as infusion loss is negligible) into 220g just-boiled water along with the crushed cardamom pods, and steep for 12 minutes off the heat.
2
Strain the deep-red liquid through a sieve into a bowl, pressing the flowers to extract all the colour and tartness, then discard the solids.
3
Stir the sugar-white into the hot strained liquid until fully dissolved, then stir in the lemon juice.
4
Taste and let cool to room temperature, about 20 minutes, since the mixture tastes less sweet once frozen.
5
Pour the cooled liquid into a shallow freezer-safe tray (about 350ml capacity) in a layer no more than 2cm deep.
6
Freeze for 45 minutes, then scrape the half-frozen edges into the centre with a fork.
7
Continue scraping and raking the ice crystals every 30-40 minutes for the next 2-3 hours until the whole tray is a mass of loose, fluffy, ruby-coloured crystals.
8
Scrape into chilled glasses or bowls as 2 scoops per portion and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g boiled for steeping water
- 1.4 oz40g dissolved in hot liquid sugar white
- 0.4 oz10g freshly squeezed lemon juice
- 0 oz1g lightly crushed pods, steeped then removed cardamom
