👨‍🍳 作り方

1. 1

   Rinse the dried hibiscus flowers and mint leaves briefly under cool water.

   💡 プロのコツ: This helps remove any dust or debris.
2. 2

   In a saucepan, bring 1 liter of water to a boil. Add the hibiscus flowers and mint leaves. Immediately remove from heat.

3. 3

   Let the mixture steep for 10 minutes. Then, strain the liquid into a pitcher, discarding the flowers and mint.

   💡 プロのコツ: Ensure no flower sediment gets into the pitcher.
4. 4

   Dissolve the sugar in the warm hibiscus infusion. Stir well until completely dissolved. If using, stir in the guava juice.

5. 5

   Chill the mixture thoroughly in the refrigerator for at least 2 hours, or until very cold.

6. 6

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

7. 7

   Transfer the sorbet to an airtight container and freeze for at least 1 hour before serving.