Ninja Creami hibiscus sorbet is a deliciously tart sorbet recipe using hibiscus tea bags. It's easy to make and perfect for summer.
I recently bought a box of hibiscus tea to drink, but then I thought... how would this be when turned into a sorbet? And this Ninja Creami hibiscus sorbet was born.
It's tart and so refreshing. Just what I want on a hot summer day. If you love hibiscus or bright sorbets, this is one to try! The hibiscus gives the sorbet a delicious taste and beautiful color! I added raspberries to give a little extra boost, but you could use strawberries or peaches.
Ingredients
- Hibiscus tea bags
- Water
- Sugar
- Lemon juice
- Raspberries (you could also use strawberries or peaches)
How to make Ninja Creami hibiscus sorbet
Bring water to almost boiling, and then add hibiscus teabags. Cover and let steep for 20 minutes.
Add tea, sugar, lemon juice, and raspberries to a blender.
Blend to combine, then pour into Ninja Creami container. Freeze for at least 18 hours on a level surface.
Remove from freezer. Let sit for 10-15 minutes to slightly thaw, or run warm water along the outer edge of Creami container for 30 seconds.
Process on the sorbet setting. If needed, add a splash of water and respin 1-2 times.
Enjoy!
Recipe tips
- If you have leftovers, smooth out the top and return to the freezer. You may need to reprocess before enjoying again or leaving out on the counter for 10-15 minutes until sorbet is scoopable again.
- Get creative! You can add raspberries like me or add strawberries or peaches. Frozen or fresh work great.
More Ninja Creami sorbet recipes
- Ninja Creami lemon sorbet
- Ninja Creami peach sorbet
- Ninja Creami lime sorbet
- Ninja Creami cherry limeade sorbet
- Ninja Creami grape sorbet
Ninja Creami Hibiscus Sorbet
Ingredients
- 1 ⅔ cups water
- ⅓ cup sugar
- 4 hibiscus tea bags
- 2 tablespoon lemon juice
- ⅓ cup raspberries fresh or frozen
Instructions
- Heat water to almost boiling. Add sugar and stir to completely dissove.
- Add the hibiscus tea bags to the water. Steep, covered for 20 minutes.
- Add hibiscus water, fresh lemon juice, and raspberries to a blender. Blend until combined, then pour into Ninja Creami container.
- Freeze on a level surface for at least 18 hours.
- Let sit for 10-15 minutes to slightly thaw, or run warm water along the outer edge of Creami container for 30 seconds. Process on the sorbet setting. If needed, respin or add a splash of water and respin.
Notes
- If you have leftovers, smooth out the top and return to the freezer. You may need to reprocess before enjoying again or leaving out on the counter for 10-15 minutes until sorbet is scoopable again.
- Get creative! You can add raspberries like me or add strawberries or peaches. Frozen or fresh work great.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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