I just made this great Sorbet! I steeped hibiscus leaves, chamomile, rosehips and lemongrass in 2 cups of boiled/very hot water for 20 minutes then I strained them (you could also probably use 6 or so teabags) and added about 2/3 cup shugr and boiled the water again for a couple of minutes. I let it cool overnight in the refrigerator. I added the juice of half a lemon and the juice of 1 lime (the lime was pretty dry) mixed it all up and poured it into the ice cream maker. I let it run for about 40 minutes and then I dumped it all in an airtight bowl and stuck it in the freezer for a couple of hours.

Here is a picture of it in my freezer bowl

and here is how it looked in a glass. The color is gorgeous and the texture is perfect. It will probably get even harder in the freezer if I keep it there longer. I was too anxious to try it.

How pretty! What gave it the pink color?

hibiscus leaves

I have been drinking a lot of different teas recently and my recent favorite blend has been hibiscus, rosehips and lemongrass with a squirt of lemon juice and splenda. The other day I was on a long call and my tea got cold and instead of microwaving it I had it with ice and it tasted great so I thought that it would be a wonderful treat if I could make a tart and exotic tasting sorbet. I used the shugr because the last time I attempted to make a lemon sorbet with splenda it didnt work. This came out beautifully.

This looks wonderful. Wow...

What is shugr? Never heard of it.

Beautiful!

http://www.shugr.com/

I tried a little different twist to this:

3 cups boiling water
4 blueberry breeze green tea bags
1/2 PolyD plus
1/4 cup blueberry davinci syrup
1 envelope knox gelitin

boil water and steep tea for 20 min
heat to a boil an mix rest of ingredients till all is disolved.

cool mixture then prepare in rivel ice cream maker for 45 min.

store in freezer till completely firm then serve......make 1 quart.

After several hour in the freezer it is firm but not hard.

And to both of you how do they taste?????

I liken mine to an Italian Ice...but its not getting hard like ice usually does....its firm but easy to scoop...sweet with a nice blueberry taste......but why it turned that redish color i have no clue.....lol

Have you ever had hibiscus tea? It has this wonderful haunting flavor. The lemongrass, lemon and lime juices give it some great tartness. The rosehips and chamomile add complexity to it. It tastes like a great sorbet. The texture is perfect and it kinda melts in your mouth.

i think I am leaning more towards the blueberry.. but only because the other one sounds soo.. so... umm.. foreign to me.. I cannot even fathom the taste of some of those things.. let alone in 'sorbet'.. I gotta start trying new things... even if just to say I have.. and get some life experiances.... heck.. I am almost 44 !!.
so the berry one.. tastes berry..

does the other one.. taste... wild.. grassy?... umm.. what? (floral?, lemon-y, ???) are these flavors you are used to eating/drinknig/using on a regular basis?.. is this something someone would enjoy who is not familiar with these flavrs (like.. would I order it again from a store if I tasted it once?)
dianna..
(this is coming across a little rude.. but I am not meaning for it to be,, I just cannot think of any way else to ask,,, forgive, if it is offending..)

I sent you a PM. I am not really sure how to describe the flavor of the blend. Its very complex. It has a sort of tangy sourness to it but a very full sweetness at the same time. Its very refreshing. I definitely think that the sweetener brings out the flavor of it.

I was looking for pate a choux recipes and stumbled across a page of sorbet recipes from celebrity chef Charlie Trotter. These are some pretty funky combinations so I thought they'd be right up your alley:

http://labellecuisine.com/archives/...ly%20Sorbet.htm

I found dried hibiscus flowers at my HFS. They make a wonderful tea!