Traditional Hibiscus and Cinnamon Sherbet

4 steps. Take it one step at a time.

1. 01

   Combine the 1 liter water, 200g sugar, cinnamon stick, and cloves

   In a large pot, combine the 1 liter (4.2 cups) water, 200g (1 cup) sugar, cinnamon stick, and cloves. Bring to a boil at 100°C (212°F).

   10 min
2. 02

   Add the dried hibiscus flowers and the juice of 1 lemon

   Add the dried hibiscus flowers and the juice of 1 lemon. Reduce heat and simmer for about 10-15 minutes until the liquid turns a deep red.

   15 min
3. 03

   Remove the pot from the heat and allow the sherbet

   Remove the pot from the heat and allow the sherbet to cool to room temperature. This allows the spices to further infuse.

   20 min
4. 04

   Strain the mixture through a fine-mesh sieve or cheesecloth

   Strain the mixture through a fine-mesh sieve or cheesecloth into a glass pitcher to remove the hibiscus flowers and whole spices. Refrigerate until cold before serving.