Blackberry-Hibiscus Sorbet

• 1/2 cup sugar
• 2 Tbs. dried hibiscus flowers or 2 Red Zinger tea bags
• 6 cups frozen blackberries, thawed
• 1 Tbs. lemon juice

1. Place sugar and hibiscus flowers in heat-proof bowl, and cover with 1 1/4 cups boiling water.
2. Stir to dissolve sugar, and cool.
3. Strain, and discard solids.
4. Pulse blackberries in food processor until just pureed, without chopping seeds.
5. Strain through sieve, and discard seeds and solids (you should have 3 cups puree).
6. Stir in hibiscus syrup and lemon juice.
7. Chill in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.
8. Transfer to 1-quart container, and freeze.

sugar, flowers, frozen blackberries, lemon juice

Taken from www.vegetariantimes.com/recipe/blackberry-hibiscus-sorbet/ (may not work)