Hibiscus Honey Sorbet
Prep time
Total time
Serves: 4
  • 6 hibiscus tea bags
  • ⅓ cup honey
  • 2-4 tablespoons agave syrup
  • 3.5 cups cold filtered water
  1. Bring 1.5 cups of water, honey and agave syrup (more sirup for sweeter sorbet) to a boil.
  2. Remove from heat, add tea bags and let site for 5 minutes.
  3. Remove tea bags and pour over cold water.
  4. Place in freezer for about 1-2 hours until mixture gets very cold.
  5. Prepare sorbet with your ice cream maker according to instruction, or fill in popsicle molds.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2017/07/hibiscus-honey-sorbet.html