Taste of Africa Dish #3 : Hibiscus Tea Sorbet ~ A cooking collaboration with Taste of Africa, which will help more than 20 West African companies connect to buyers across the U.S. in this year's Fancy Food Show in Washington, DC - July 10-12. Funded through USAID's West Africa Trade Hub and Southern Africa Global Competitiveness Hub, the Association Africa Agro-Export and other partners.
Cuisine in Burkina Faso is representative of traditional West African cooking and is based around such staple foods as sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra. Chicken, eggs, and fresh water fish provide the main source of protein. Export items currently being produced include, dried fruits, dry and roasted sesame seeds and cashew nuts, hibiscus, dried ginger and beeswax.
Hibiscus Tea Sorbet
Ste. Nouvelle Ranch Du Koba BF: Exporter of dried mangoes and banana, sesame, cashew nuts, hibiscus, ginger and bees wax
2 cups water
1 cup unsprayed dried hibiscus flowers
1 cup sugar
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
Bring water to a boil in a small non-reactive sauce pan.
Stir in hibiscus flowers and remove from heat, then let steep 15 minutes.
Pour hibiscus tea through a fine mesh sieve into a metal bowl, pressing hard on the flowers with a the back of a spoon, then discarding the flowers once pressed.
Return tea to the sauce pan and bring to a boil with sugar and a pinch of salt, stirring until the sugar is dissolved.
Transfer mixture to a metal bowl, then set bowl in larger bowl of ice water and stir until cold, 10-15 minutes.
Stir in lemon and lime juices and freeze in ice cream maker according to manufacturer directions.
Transfer sorbet to an airtight container and freeze to harden, at least 2 hours.
This sorbet is fairly soft due to the high sugar-water ratio.
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