Hibiscus Sorbet & Summer Fruit Salad
Heart Healthy | Raw | Gluten-Free | Vegan
A Healthy Summer Dessert overview
Heart Healthy | Raw | Gluten-Free | Vegan
Important details from the source
- Easy enough to whip up on the hottest days, try your hand at this healthy dessert from our COMO Shambhala cookbook.
- WATERMELON, STRAWBERRY AND POMEGRANATE SALAD WITH HIBISCUS FLOWER SORBET.
- This is a refreshing summery dessert to serve when watermelons are at their peak in colour and sweetness.
- Hibiscus flowers (also known as rosella) contain even more vitamin C than oranges.
- They help to improve circulation and balance blood pressure by reducing blood viscosity.
- To make the hibiscus flower sorbet, bring 500ml (2 cups) water to the boil and add the dried flowers.
- Remove from the heat and leave to stand for 30 minutes to allow the flavours and colour to infuse.
- Strain through a sieve into a jug and discard the flowers.
- Meanwhile, purée the hulled strawberries in a blender (you should have 500ml/2 cups of strawberry purée).
- Combine the strawberry purée, the hibiscus water and agave nectar in a bowl and mix well.
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