Hagebuttentee-Zitrus-Sorbet

Ingredients

• 3 sachets hibiscus tea
• 1 untreated lemon
• 1 untreated organic orange
• 8 tbsp orange juice (fresh pressed)
• 20 g powdered sugar
• 2 tbsp acacia honey
• fresh hibiscus for garnish

Instructions

1. 1.

   Boil 200 ml water in a small pot and pour it over the tea bags in a bowl. Let the tea with the bags cool completely, then squeeze out and remove the bags.

2. 2.

   Wash the lemon hot, pat dry and zest it into fine strips with a zester. Juice the lemon.

3. 3.

   Stir the hibiscus tea with powdered sugar, add 4 tbsp orange juice. Pour into a bowl and freeze.

4. 4.

   Add honey to a small pot, pour in lemon juice, zest and remaining orange juice. Bring briefly to a boil and cool again.

5. 5.

   Take the hibiscus sorbet out of the freezer and break it roughly with a knife. Place in a narrow mixing bowl and blend quickly with an immersion blender until creamy.

6. 6.

   Spread the citrus honey on two plates. Slice the orange thinly and place the slices on top of the honey layer.

7. 7.

   Form the sorbet into small mounds using two spoons dipped in hot water. Set them on the orange slices. Decorate with fresh hibiscus petals.