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Hibiscus Sorbet These flowers give sorbet brilliant color and a tangy flavor. (Makes about 1 quart)
1/2 cups sugar 4 ounces dried hibiscus flowers (make sure they are pesticide free!) Zest and juice of 1 lemon
1. Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover, and let steep for one hour.
2. Fill a large bowl with ice and water; set aside. Strain syrup, and discard solids. Chill in the ice bath When cool, stir in lemon juice.
3. Freeze in an ice cream maker according to the manufacturer's instructions.
To make hibiscus punch, add 2 cups of the hibiscus sorbet mixture (unfrozen) to 2 quarts of ginger ale, and pour over ice. Garnish with freshly grated lemon zest.