All About Hibiscus Granita Recipe:

Hibiscus Granita is a delightful frozen dessert that captivates the taste buds with its vibrant color and refreshing flavor. This exquisite treat is crafted from the petals of the hibiscus flower, known for its tart and slightly floral notes, combined with the perfect balance of sugar and water.

To create this icy indulgence, hibiscus petals are steeped in boiling water, releasing their essence into a concentrated infusion. The infusion is then sweetened with sugar, creating a harmonious blend of sweet and tangy flavors. Once cooled, the liquid is poured into a shallow pan and placed in the freezer.

During the freezing process, the granita is intermittently scraped with a fork, forming delicate ice crystals that give it a granular texture. This unique texture sets Hibiscus Granita apart from traditional sorbets or ice creams, making it an ideal summer dessert.

Served in chilled glasses, Hibiscus Granita offers a visually stunning experience with its striking ruby hue. Each spoonful is a burst of refreshing taste, leaving a lingering floral aftertaste. Garnished with a sprig of mint or a slice of citrus, this exotic dessert is not only a treat for the taste buds but also a feast for the eyes. Whether enjoyed on its own or as a palate cleanser between courses, Hibiscus Granita is a true sensation that brings a touch of elegance to any dining experience.

Ingredients Of Hibiscus Granita Recipe:

To make hibiscus granita, you will need the following ingredients:

• 2 cups dried hibiscus flowers (also known as sorrel or roselle)
• 4 cups water
• 1 cup granulated sugar
• 1 tablespoon fresh lemon juice
• Optional: 1-2 tablespoons of rum or fruit juice for added flavor (optional)

Step By Step Instructions Of Hibiscus Granita Recipe:

Step 1: Infuse the Hibiscus

In a large saucepan, combine the dried hibiscus flowers and water. Bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat to low, cover the saucepan, and let it simmer for about 10 minutes. This process will infuse the water with the vibrant flavors and colors of the hibiscus.

Step 2: Strain the Infused Liquid

After simmering, remove the saucepan from the heat and let the hibiscus mixture cool for a few minutes. Then, strain the liquid into a separate bowl or pitcher using a fine-mesh strainer or cheesecloth. Press on the hibiscus flowers to extract as much liquid as possible. Discard the hibiscus flowers or save them for other culinary purposes if desired.

Step 3: Sweeten the Hibiscus Infusion

Pour the strained hibiscus liquid back into the saucepan and return it to medium heat. Stir in the granulated sugar until it completely dissolves. You can adjust the sweetness to your liking by adding more or less sugar.

Step 4: Add Lemon Juice and Optional Flavorings

Once the sugar has dissolved, add the fresh lemon juice to the hibiscus mixture. The lemon juice will brighten the flavor and balance the sweetness. If you desire an extra kick of flavor, you can also add a tablespoon or two of rum or fruit juice to the mixture at this stage.

Step 5: Freeze the Hibiscus Mixture

Transfer the hibiscus mixture to a shallow, wide baking dish or a granita pan. Place the dish in the freezer, and every 30 minutes, use a fork to scrape the mixture gently. This process will create ice crystals and give the granita its signature texture. Repeat the scraping process every 30 minutes for about 3-4 hours, or until the granita has a fluffy, frozen consistency.

Step 6: Serve and Enjoy!

Once the hibiscus granita has reached the desired texture, it’s time to serve and enjoy! Scoop the granita into chilled glasses or bowls, and garnish with a hibiscus flower or a twist of lemon, if desired. The granita can be served as a delightful dessert on its own or paired with fresh fruit for an extra touch of sweetness.