Put the hibiscus flowers and orange zest in a pan with 600ml of water. Bring to the boil, cook for 2 minutes, then turn off the heat and leave to steep for about 20 minutes.
Strain the liquid into a clean pan and add the sugar.
Heat slowly to dissolve the sugar and then bring to the boil, turn off the heat and leave to cool. Add the orange juice.
Once the liquid is cool, pour it into an ice-cream maker and churn until slushy. Spoon it into a plastic container and freeze for 3 hours until firm enough to scoop.
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An ideal dessert to cool your mouth down after a spicy Mexican meal. This sorbert is both fruity, simple, and vegan-friendly.
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