DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Hibiscus & Orange Sorbet
From 'The Road to Mexico' by Rick Stein
An ideal dessert to cool your mouth down after a spicy Mexican meal. This sorbert is both fruity, simple, and vegan-friendly.Ingredients
- 40g dried hibiscus flower
- 3 or 4 strips of orange zest pared with a peeler
- 200g sugar
- Juice of 1 orange (about 100ml)
Recipe
- 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.
Monday to Thursday 9am to 5pm
