Ingredients:
- 1 cup Strawberry Hibiscus Shrub
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1/2 cup water
- 1/4 cup honey or agave syrup (adjust to taste)
- 1 tbsp fresh lemon juice
- Fresh mint leaves for garnish (optional)
Instructions:
- Prepare the Strawberries:
- In a blender or food processor, blend the fresh strawberries until smooth.
- Combine Ingredients:
- In a large mixing bowl, combine the strawberry puree, Strawberry Hibiscus Shrub, water, honey or agave syrup, and lemon juice. Mix well to ensure the honey or agave syrup is fully incorporated.
- Chill the Mixture:
- Cover the mixture and refrigerate for at least 1 hour to chill thoroughly.
- Churn the Sorbet:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sorbet reaches a soft-serve consistency.
- Freeze the Sorbet:
- Transfer the sorbet to an airtight container and freeze for at least 2 hours, or until firm.
- Serve:
- Scoop the sorbet into bowls or cones. Garnish with fresh mint leaves if desired
- Enjoy:
- Serve immediately and enjoy your refreshing Strawberry Hibiscus Shrub Sorbet!
This sorbet is a perfect summer treat, combining the tangy, floral notes of the shrub with the natural sweetness of fresh strawberries. Enjoy!
