- Hydraulic Press Juicer: A high-powered hydraulic press juicer designed to extract the essence and nutrients from fresh hibiscus flowers.
- Blender: A high-speed blender used for breaking down the fibrous texture of dried hibiscus, ensuring a smooth base for sorbet.
- Ice Cream Maker: An ice cream maker adaptable to making sorbets and achieving smooth consistency in hibiscus tea sorbet.
- Utensil Set: Includes whisks and spatulas useful for preparing the sorbet base.
- Juice Extraction Device: A specialized device designed to extract juices from fruits and flowers, including a hibiscus blend suitable for purees or infusions in sorbets.
- Strainer: A fine mesh strainer used to remove seeds or pulp for a smooth texture of the hibiscus tea base.
- Scoop: A melon ball or ice cream scoop for portioning sorbet into individual servings efficiently.
- Ice Tray: Used in preparation of sorbets, this tray freezes them into desirable shapes.
- Freezer: A standard household freezer necessary for storing and setting hibiscus tea sorbet.
2 cups water
1 cup unsprayed dried hibiscus flowers*
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
an ice cream maker
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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