 | Sweet Hibiscus Sorbet4 cups Jessica C. Wright |
| • | 1 jar The Perfect Purée Sweet Hibiscus, thawed |
| • | 2 oz. lime juice, freshly squeezed |
| • | 2 oz. orange juice, freshly squeezed |
| • | 2 1/2 cups simple syrup (1:1 water and sugar) |
| Method: | |
| 1. | In a pitcher or medium bowl, stir together the ingredients and chill for several hours. |
| 2. | Pour into an ice cream maker and freeze according to the manufacturer’s instructions. |