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a bowl of hibiscus peach sorbet with a spoon
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5 from 1 vote

Hibiscus Peach Sorbet

This hibiscus peach sorbet has a beautiful peachy note layered with citrus flavor from the hibiscus flowers.
Prep Time10 mins
Cook Time10 mins
Churn Time20 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Vy Tran


  • High speed blender
  • Ice cream machine


  • 1 cup water
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup dried hibiscus flower
  • 1.5 pounds peaches, pitted and quartered
  • 1/4 cup lemon juice
  • 1/2 cup fresh raspberries, red currants, or sliced peaches for serving


  • Place water, sugar, and hibiscus flowers in a saucepan and bring to a boil. Lower heat to medium-low and whisk occasionally until the sugar has dissolved.
  • Remove saucepan from heat and let it stand for 30 minutes so the flowers can flavor the water. Strain and discard solids.
  • In a high speed blender, combine peaches, lemon juice, salt, and hibiscus syrup. Puree mixture until smooth.
  • Strain mixture into a bowl and chill for 2 hours in refrigerator.
  • Pour sorbet base into ice cream maker bowl and process according to manufacturer's instructions until thick, about 20-25 minutes.
  • Spoon sorbet into a freezer-safe container and cover with plastic wrap. Freezer for 6 hours or overnight.
  • Before serving, remove sorbet from freezer for 5 minutes before scooping.
  • Serve sorbet with fresh berries or sliced peaches.