Ninja Creami Hibiscus Sorbet
Ninja Creami hibiscus sorbet is a deliciously tart sorbet recipe using hibiscus tea bags. It's easy to make and perfect for summer.
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
Calories: 71kcalCarbohydrates: 18gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 23mgFiber: 1gSugar: 17gVitamin A: 4IUVitamin C: 6mgCalcium: 6mgIron: 0.1mg
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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