Directions

1. Finely grate the zest from 2 medium limes into a small saucepan (about 1 tablespoon). Add 1 can sweetened condensed milk and 1 1/2 cups heavy cream. Shake 1 can coconut milk, then open and add 1 cup of the coconut milk to the saucepan to the small saucepan. Heat over low heat, stirring occasionally, until just beginning to steam and hot to the touch, 7 to 10 minutes.

2. Remove the saucepan from the heat. Add 2 2/3 cups of the dried hibiscus flowers and stir to combine. Let cool for 15 minutes. Refrigerate and let cool at least to room temperature, about 1 hour or up to overnight for a deeper color.

3. Prepare the following ingredients, adding each to a blender as you complete it: Juice the zested limes (about 3 tablespoons). Peel a 1-inch piece of ginger and chop into small chunks.

4. Add the remaining 1/3 cup hibiscus flowers, remaining coconut milk from the can, 1/2 cup granulated sugar, 1/4 cup strawberries, and a pinch of kosher salt. Blend on high speed until completely smooth, adding 2 tablespoons of water at a time to loosen the mixture if needed.

5. Pour the cream mixture through a fine-mesh strainer into a large bowl; press down on the flowers to extract as much cream as possible. Add the strawberry mixture and 2 teaspoons coconut or vanilla extract and gently stir to combine. Pour into a 9x5-inch loaf pan.

6. Freeze until solid, at least 6 hours or overnight. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.