Ruby Berry & Citrus Sorbet with Hibiscus Flower Infusion

Create a simple syrup by combining sugar, water, and hibiscus flowers in a small saucepan. Warm over medium heat, stirring until the sugar completely dissolves, then remove from heat.

Allow the hibiscus-infused syrup to cool completely, then strain to remove the flowers.

In a blender, combine the frozen strawberries, blueberries, raspberries, lemon juice, and the cooled hibiscus syrup.

Pulse the mixture until it is smooth and fully combined.

For a traditional churn, pour the mixture into an ice cream or sorbet maker and follow the manufacturer’s instructions.

Alternatively, to hand-churn, pour the mixture into a freezer-safe container and freeze for one hour. Remove and pulse again in the blender. Repeat this process 2-3 times until your desired sorbet consistency is achieved.