Hibiscus tea has been used as a natural health product for a number of years. The  hibiscus sabdariffa flower contains phenolic compounds such as organic acids, flavonoids and anthocyanins that can be attributed to its cardioprotective , antioxidant, hypolipidemic and hypocholesterolemic properties in some studies.

Valentine’s Day is just around the corner and  that means red and pink everything. So to match the mood, I made this simple sorbet!

So why not make a tasty treat while enjoying its health properties!



  • 3 cups water
  • 1 cup sugar
  • 1 inch knob of ginger
  • 1/4 cup ried hibiscus flowers
  • 1 tbsp. lemon juice
  • 1/4 tsp salt


  1. In medium saucepan, over hight heat, dissolve sugar in water.
  2. Add ginger and hibiscus and allow to infuse for 30 min.
  3. Cool mixture and add lemon juice and salt.
  4. Pour into ice cream machine and churn as per manufacturer instruction.
  5. Serve as is or transfer to container and freeze overnight.
  6. Allow to soften slightly before serving.
  7. Enjoy!





Borrás-Linares, I., Fernández-Arroyo, et al. (2015). Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Industrial Crops and Products, 69, 385–394. https://doi.org/10.1016/j.indcrop.2015.02.053

Jabeur, I., Pereira, E., et al. (2017). Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Research International, 100, 717–723. https://doi.org/10.1016/j.foodres.2017.07.073

Nunes, M. A., Rodrigues, F., et al. (2017). Herbal products containing Hibiscus sabdariffa L., Crataegus spp., and Panax spp.: Labeling and safety concerns. Food Research International, 100, 529–540. https://doi.org/10.1016/j.foodres.2017.07.031


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