No-Churn Hibiscus Sherbet
Organic Way LLC
This sherbet is pretty and refreshing, but it’s also easy because you don’t need an ice cream machine to make it. One issue with no-churn ice creams is that they can have an icy texture, but I’ve solved for that here by adding sweetened condensed milk to the sherbet base. The thick, creamy condensed milk helps give the sherbet a smooth texture.
2 medium limes
- 1 (14-ounce) can regular or coconut sweetened condensed milk
- 1 1/2 cups heavy cream
- 1 (about 15-ounce) can full-fat coconut milk, divided
1 (1-inch) piece ginger
3 cups dried hibiscus flowers (about 4 ounces), divided
1/2 cup granulated sugar
1/4 cup fresh or frozen strawberries
Pinch of kosher salt
2 teaspoons coconut extract or vanilla extract
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.
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.
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.
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.
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.
Freeze until solid, at least 6 hours or overnight. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.
Storage:Once frozen, cover the pan with plastic to keep from getting freezer burned. Freeze for up to 3 months.