Members recipe
Hibiscus Berry Sorbet with Raw Granola
4.4(577 ratings)Dried hibiscus flowers steeped in cool water give this sorbet its jewel-like colour and a cranberry-sharp tang. Paired with a clustery raw granola, it becomes a dessert with contrast in every bite: icy and crisp, sour and sweet. Shaping a neat quenelle takes a little practice, but even a rough scoop looks striking against a dark bowl.
- Hands-on
- 45 min
- Dehydrate
- 12 hr
- Total
- 12 hr 45 min
- Serves
- 4
- Level
- Challenging
Method
This one lives on the members shelf
A ruby quenelle of hibiscus-steeped raspberry sorbet laid over crunchy dehydrated buckwheat granola in a stone bowl, tart, floral and deeply coloured. Join to see the full ingredient list, every step and the kitchen tip.
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