Hibiscus Granita
Ingredients
-
Hibiscus calyces
6-8
-
Sugar
30g
-
Lime juice
1
-
Chopped mint leaves
4-5
Bring 500ml of water to a boil and add the hibiscus calyces to the water for 5 minutes.
Remove the hibiscus calyces. Add the sugar to the hot water and stir until melted.
Remove from heat and let cool to room temperature. Add the lime juice and chopped mint leaves.
Pour the liquid into a shallow bowl and place it in the freezer.
Freeze for 3 to 4 hours, mashing the large chunks of ice every 30 minutes or alternatively, once frozen, add to a blender and pulse until crushed.
