Hibiscus desserts provide a vibrant array of flavors and colors perfect for summer. Highlighted options include invigorating hibiscus sorbet, tangy lemonade popsicles, and delicate panna cotta. Other delightful choices are hibiscus shortcake, airy cupcakes topped with cream cheese frosting, and a revitalizing fruit salad bursting with tropical fruits. Elegant hibiscus macarons and creamy ice cream finish off the selection. For more exciting twists on summer desserts, other creative hibiscus treats await exploration.
Hibiscus Sorbet
Hibiscus Sorbet is a vibrant and invigorating frozen dessert that captures the tart and floral notes of hibiscus flowers. This delightful treat is perfect for warm summer days, serving as a light and hydrating indulgence after a barbecue or picnic.
Not only is it vegan-friendly and gluten-free, but it also takes just about 30 minutes of preparation time, followed by a few hours of freezing, making it an easy and elegant option for family gatherings or casual get-togethers.
Ingredients:
- 2 cups dried hibiscus flowers
- 4 cups water
- 1 cup granulated sugar
- 1/4 cup freshly squeezed lime juice
- Pinch of salt
Cooking Steps:
1. Prepare Hibiscus Tea: In a medium saucepan, bring 4 cups of water to a boil. Once boiling, remove from heat and add the dried hibiscus flowers. Let steep for about 15-20 minutes until the water turns a deep red color.
2. Strain the Tea: After steeping, strain the hibiscus tea through a fine mesh sieve into a bowl, discarding the flowers. You should have about 3 cups of tea.
3. Sweeten the Mixture: While the tea is still warm, stir in the granulated sugar and a pinch of salt until fully dissolved. Allow the mixture to cool to room temperature.
4. Add Lime Juice: Once the hibiscus tea mixture is cool, stir in the freshly squeezed lime juice. Adjust sweetness if preferred.
5. Chill: Refrigerate the mixture for at least 2 hours, or until it is well chilled.
6. Freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes for about 2-3 hours until the sorbet is fully frozen and fluffy.
7. Serve: Spoon the sorbet into bowls or cones and enjoy!
Variations & Tips:
- Add Fresh Fruits: Blend in pureed fruits like mango, strawberries, or passion fruit for an extra flavor twist.
- Coconut Sorbet: Replace half the water with coconut water for a tropical flair.
- Herbal Infusions: Experiment by adding fresh mint or basil leaves during the steeping process for a fresh herbal nuance.
- Garnishing: Top with fresh fruit slices, edible flowers, or a drizzle of honey for an added visual and flavor enhancement.
- Storage: Keep the sorbet stored in an airtight container in the freezer for up to 2 weeks, but allow it to sit at room temperature for a few minutes before serving, as it can harden considerably.
Hibiscus Lemonade Popsicles
Hibiscus Lemonade Popsicles are a revitalizing and vibrant summer treat, perfect for cooling down on hot afternoons.
These delightful popsicles boast a tangy lemonade flavor infused with the floral notes of hibiscus, creating a colorful and tasty dessert that both kids and adults will love.
The preparation time for these popsicles is minimal, taking only about 10 minutes to put together, plus freezing time, making them an ideal summer snack for pool parties, picnics, or simply enjoying at home.
Ingredients:
- 2 cups water
- 1/2 cup dried hibiscus flowers
- 1/2 cup granulated sugar (adjust to taste)
- 1 cup fresh lemon juice (about 4-6 lemons)
- 1 cup water (for lemonade)
- Zest of 1 lemon
- Optional: fresh fruit slices for garnish
Cooking Steps:
- In a small saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and add the dried hibiscus flowers. Let steep for about 10-15 minutes until the mixture turns a deep red color.
- Strain the hibiscus infusion through a fine-mesh sieve into a large measuring cup, discarding the flowers.
- Stir in the granulated sugar while the infusion is still warm, ensuring that it dissolves completely.
- In a separate bowl, mix together the fresh lemon juice, 1 cup of water, and the hibiscus syrup until well combined. Stir in the lemon zest.
- Pour the mixture evenly into popsicle molds, leaving a little space at the top for expansion while freezing. If desired, add fresh fruit slices to the molds for an extra burst of flavor and a pop of color.
- Insert popsicle sticks and freeze for at least 4-6 hours or until completely solid.
- To release the popsicles, run warm water over the molds for a few seconds, then gently pull them out.
Variations and Tips:
- For a tropical twist, try adding coconut milk to the mixture for a creamier texture or blend in your favorite fruits before pouring them into the molds.
- You can adjust the sweetness by adding more or less sugar depending on your taste preference. Honey or agave syrup can be used as alternatives.
- Experiment with other herbal teas in place of hibiscus for different flavor profiles. Rose tea or chamomile can add a soothing touch.
- Serve the popsicles with a splash of sparkling water for a fizzy summer drink.
Hibiscus Panna Cotta
Hibiscus Panna Cotta is a delightful and elegant dessert that combines the floral notes of hibiscus with the creamy richness of traditional panna cotta. This light and invigorating treat is perfect for summer gatherings, dinner parties, or simply as a special indulgence for yourself.
With a preparation time of about 20 minutes, plus chilling, you can easily impress your guests with this stunning dessert that is both visually appealing and delicious.
Ingredients:
- 1 cup heavy cream
- 1 cup coconut milk
- 1/2 cup sugar
- 1 tablespoon dried hibiscus flowers
- 1 tablespoon gelatin (or 2 sheets of gelatin)
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh hibiscus blossoms or berries for garnish (optional)
Instructions:
- Bloom the Gelatin: If using powdered gelatin, sprinkle it over 3 tablespoons of cold water in a small bowl and let it sit for about 5-10 minutes to bloom. If using sheet gelatin, soak the sheets in cold water for about 5-7 minutes until soft.
- Heat the Cream and Coconut Milk: In a saucepan, combine heavy cream, coconut milk, sugar, and a pinch of salt. Add the dried hibiscus flowers and bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is dissolved.
- Dissolve the Gelatin: Remove the saucepan from heat. If using powdered gelatin, stir in the bloomed gelatin until fully dissolved. If using sheet gelatin, remove the sheets from water, squeeze out excess water, and stir them into the warm mixture until dissolved.
- Add Vanilla Extract: Once the gelatin is dissolved, stir in the vanilla extract. Strain the mixture through a fine-mesh sieve to remove the hibiscus flowers and any undissolved bits.
- Chill the Mixture: Pour the mixture into individual serving cups or molds and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours, or until set.
- Serve: To serve, run a knife around the edge of each panna cotta and carefully invert onto a plate, or serve in the cups. Garnish with fresh hibiscus blossoms or seasonal berries if desired.
Variations and Tips:
- For a fruity twist, consider infusing the cream with pureed fruits like mango or raspberry for added flavor.
- Experiment with different types of milk or milk alternatives, such as almond milk or oat milk, to cater to dietary preferences.
- If you prefer a more pronounced hibiscus flavor, steep the dried flowers in hot water and use the brewed tea to replace some or all of the cream or coconut milk.
- For a vegan version, substitute heavy cream with coconut cream and use agar-agar in place of gelatin.
Enjoy your invigorating Hibiscus Panna Cotta this summer!
Hibiscus Shortcake
Hibiscus shortcake is a delightful, invigorating dessert that merges the tart and floral notes of hibiscus flowers with the classic elements of a shortcake, making it perfect for summer gatherings, picnics, or a light after-dinner treat.
This dish is ideal for those who enjoy unique flavor profiles and want to impress guests with a beautiful presentation. The preparation takes about 30 minutes, with an additional time for chilling, allowing the flavors to meld perfectly.
Ingredients:
- 1 cup dried hibiscus flowers
- 1 cup water
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Prepare the Hibiscus Syrup: In a small saucepan, combine dried hibiscus flowers and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the liquid into a bowl, discarding the flowers. Stir in granulated sugar while the syrup is still warm until dissolved. Let it cool and refrigerate until ready to use.
- Make the Shortcake Dough: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Combine Ingredients: Pour in the milk and mix just until the dough comes together. Do not overmix.
- Shape the Shortcakes: Turn the dough onto a lightly floured surface and gently knead it just a few times. Pat it into a rectangle about 1-inch thick. Cut into rounds using a biscuit cutter or glass.
- Bake: Place the shortcake rounds on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until lightly golden. Remove from the oven and let cool slightly.
- Whip the Cream: In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form. Set aside.
- Assemble: Once the shortcakes are cooled, slice them in half horizontally. Drizzle the cooled hibiscus syrup over the bottom half, add a dollop of whipped cream, and top with the other half of the shortcake. Drizzle more hibiscus syrup on top and garnish with fresh mint leaves if desired.
Variations & Tips:
- For a fruity twist, consider adding sliced strawberries or peaches along with the whipped cream in the shortcake assembly.
- You can substitute heavy cream with coconut whipped cream for a dairy-free alternative.
- Experiment with the sweetness of the hibiscus syrup to match your taste preference. Adding a bit of lemon juice can enhance the flavor further.
- These shortcakes can be made ahead of time; just store the baked cakes and whipped cream separately and assemble closer to serving time for the best results.
Hibiscus Cupcakes With Cream Cheese Frosting
Hibiscus Cupcakes with Cream Cheese Frosting are a delightful summer treat that combines the floral essence of hibiscus with the rich tanginess of cream cheese. These light, airy cupcakes are perfect for gatherings, birthday parties, or simply as a sweet indulgence during the warm months.
With a preparation time of around 20 minutes and a baking time of 20 to 25 minutes, you’ll have a batch of these delicious cupcakes ready in no time.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup dried hibiscus flowers, finely chopped
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- Optional: edible flower petals (for decoration)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Fold in the chopped hibiscus flowers until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan for about 10 minutes before transferring them to a wire rack.
- While the cupcakes cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and lemon juice, mixing until creamy and well combined.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a piping bag or an offset spatula. Decorate with edible flower petals if desired.
Variations and Tips:
- For a more intense hibiscus flavor, you can steep dried hibiscus flowers in warm water to make a concentrated hibiscus tea and substitute some of the buttermilk with this tea.
- If you want to add a citrus twist, you can use orange zest in the batter for extra flavor.
- For a vegan version, replace eggs with flax eggs and use coconut cream or vegan cream cheese for frosting.
- These cupcakes can be refrigerated for up to 3 days, but it’s best to frost them just before serving for the best texture. Enjoy your revitalizing summer treat!
Hibiscus Mousse
Hibiscus mousse is a light and airy dessert that showcases the floral notes of hibiscus. This luscious treat is perfect for summer gatherings, making it an ideal choice for anyone who loves invigorating, fruity desserts.
With a preparation time of approximately 30 minutes (plus chilling), this mousse can be assembled quickly, allowing your guests to savor its vibrant color and delightful tartness.
Ingredients:
- 1 cup dried hibiscus flowers
- 2 cups water
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 egg whites
- Pinch of salt
- Fresh hibiscus petals or berries (for garnish)
Cooking Steps:
- In a medium saucepan, combine the dried hibiscus flowers and water. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and let it steep until cooled.
- Strain the hibiscus infusion through a fine mesh sieve into a bowl, discarding the flowers. Add the sugar and vanilla extract to the liquid and stir until the sugar is fully dissolved.
- In a separate mixing bowl, whip the heavy cream to soft peaks. Be careful not to overwhip; you want it to stay airy.
- In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped cream into the hibiscus mixture until well combined.
- Carefully fold in the beaten egg whites until no streaks remain, taking care not to deflate the mixture.
- Spoon the mousse into serving glasses or bowls and refrigerate for at least 4 hours, or until set.
- Before serving, garnish with fresh hibiscus petals or berries for a beautiful touch.
Variations & Tips:
- For added richness, consider mixing in a tablespoon of cream cheese when combining the hibiscus mixture with the whipped cream.
- You can substitute some of the water with coconut milk for a tropical twist.
- Serve with a drizzle of honey or a citrus sauce for an extra flavor dimension.
- This dessert can be prepared a day in advance, making it a great option for entertaining. Just keep it covered in the refrigerator until you’re ready to serve.
Hibiscus Infused Cheesecake
Hibiscus Infused Cheesecake is a delightful dessert that brings a unique floral flavor to the classic cheesecake. With its vibrant color and invigorating taste, this dish is perfect for summer gatherings, brunches, or any occasion where you want to impress your guests. The preparation time is approximately 30 minutes, with an additional chilling time of at least 4 hours, ensuring that the cheesecake sets perfectly before serving.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup hibiscus tea brewed and cooled
- 2 tbsp hibiscus flower powder (optional, for color)
- Pinch of salt
Instructions:
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of granulated sugar. Mix until the crumbs are well-coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, then remove and let cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the remaining sugar, continuing to mix until well combined.
- Combine ingredients: Add sour cream, eggs (one at a time), vanilla extract, cooled hibiscus tea, hibiscus flower powder (if using), and a pinch of salt. Mix on low speed until everything is just incorporated; be careful not to overmix.
- Pour and bake: Pour the cream cheese filling into the cooled crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Chill: Once baked, turn off the oven, crack the oven door, and let the cheesecake cool for about an hour. Then, refrigerate for at least 4 hours or overnight for best results.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve as is, or top with fresh fruit, whipped cream, or a hibiscus-infused syrup for extra flair.
Variations and Tips:
- For an extra touch of flavor, consider adding a splash of lemon juice or zest to the filling for a citrusy contrast to the hibiscus.
- To make a hibiscus reduction, simmer hibiscus flowers with water and sugar until it thickens, and drizzle over the cheesecake before serving.
- If you prefer a lighter version, you can substitute half of the sour cream with Greek yogurt.
- This cheesecake can also be made a day in advance; the flavors meld beautifully overnight.
Enjoy your delightful Hibiscus Infused Cheesecake!
Hibiscus Fruit Salad
Hibiscus Fruit Salad is a vibrant and invigorating dish that combines the tartness of hibiscus with a medley of fresh fruits, making it a perfect treat for warm summer days. This delightful salad is ideal for gatherings, barbecues, or a light dessert after a hearty meal, suitable for fruit lovers and anyone looking to add a touch of color and flavor to their table.
The preparation time for this dish is approximately 15-20 minutes, making it a quick and easy option to whip up.
Ingredients:
- 1 cup dried hibiscus petals
- 2 cups water
- 1 tablespoon honey (or to taste)
- 1 cup diced pineapple
- 1 cup diced watermelon
- 1 cup diced mango
- 1 cup strawberries, halved
- Juice of 1 lime
- Fresh mint leaves for garnish
Cooking Steps:
- Prep the Hibiscus: In a saucepan, bring 2 cups of water to a boil. Remove from heat, add the dried hibiscus petals, and let steep for about 10 minutes.
- Strain and Sweeten: After steeping, strain the hibiscus tea into a bowl or measuring cup, discarding the petals. Stir in honey while the tea is still warm, adjusting to taste if needed. Allow the hibiscus tea to cool.
- Combine the Fruits: In a large mixing bowl, combine the diced pineapple, watermelon, mango, and strawberries.
- Dress the Salad: Pour the cooled hibiscus tea over the fruit mixture, followed by the freshly squeezed lime juice. Gently toss to guarantee all the fruits are coated.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving. This enhances the flavors. Serve chilled and garnish with fresh mint leaves.
Variations and Tips:
- Fruit Options: Feel free to mix and match your favorite fruits such as blueberries, kiwi, or peaches.
- Herbal Twist: Add a handful of basil or cilantro for an herbal twist that complements the hibiscus.
- Extra Crunch: Include chopped nuts or seeds for added texture and health benefits.
- Serving Suggestion: This salad can be served over a bed of greens or alongside yogurt for a more wholesome dessert.
- Make Ahead: Prepare the hibiscus tea a day in advance and store it in the refrigerator; just assemble the salad when ready to serve.
Enjoy this bright and colorful Hibiscus Fruit Salad as an invigorating, eye-catching addition to your summer menu!
Hibiscus Macarons
Hibiscus macarons are a delightful and elegant French treat that combines the delicate texture of a macaron shell with the vibrant floral flavor of hibiscus.
These beautiful pastries are perfect for summer gatherings, tea parties, or simply indulging yourself with a unique dessert. They are not only visually stunning but also offer a rejuvenating twist to the traditional macaron. The preparation time for these heavenly treats is approximately 1.5 hours with a resting period, plus additional time for cooling and assembling.
Ingredients
- 100g almond flour
- 200g powdered sugar
- 3 large egg whites, aged at room temperature
- 30g granulated sugar
- 1 teaspoon hibiscus powder (or finely ground dried hibiscus)
- A pinch of salt
- Food coloring (optional, to enhance pink color)
- 150g unsalted butter (for filling)
- 100g powdered sugar (for filling)
- 1 tablespoon hibiscus syrup (or 1 teaspoon hibiscus extract)
- 1 teaspoon vanilla extract
Cooking Steps
- Prepare the Baking Sheets: Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper. If necessary, use a template to guarantee even-sized shells.
- Make the Dry Mix: In a medium bowl, sift together almond flour, powdered sugar, and hibiscus powder. Set aside.
- Whip the Egg Whites: In a large mixing bowl, combine the aged egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until glossy stiff peaks form.
- Combine Mixtures: Gently fold the dry mix into the whipped egg whites in three stages. Use a spatula to carefully combine until the mixture flows like lava and loses its shine. If using food coloring, add it during this step.
- Pipe the Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 3 cm) on the prepared baking sheets, leaving space between each one. Tap the baking sheets on the counter to remove air bubbles.
- Rest the Shells: Let the piped macarons sit at room temperature for 30-60 minutes or until a skin forms on the surface. They should not be sticky to the touch.
- Bake: Bake the macarons in the preheated oven for 15-20 minutes, rotating the trays halfway through. They should have risen and formed feet.
- Cool: Remove from the oven and let the macarons cool completely on the baking sheets before transferring them to a wire rack.
- Make the Filling: In a bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, hibiscus syrup, and vanilla extract. Mix until smooth and fluffy.
- Assemble: Pair the macaron shells and pipe a dollop of the hibiscus buttercream filling onto the flat side of one shell. Sandwich it with another shell.
- Let Rest: Place the assembled macarons in the fridge for at least 24 hours to mature the flavors before serving.
Variations and Tips
- Hibiscus Infusion: You can steep dried hibiscus flowers in heavy cream and then use that infused cream to make ganache as an alternative filling.
- Flavor Combinations: Experiment by adding flavors like coconut or lemon zest to the buttercream for a tropical twist.
- Macaron Aging: Allowing the macarons to sit in the fridge for up to 48 hours improves their flavor and texture.
- Practice: If you are new to making macarons, consider doing a test run to perfect your technique before serving them to guests.
Enjoy indulging in these beautiful hibiscus macarons that not only taste incredible but also look stunning on any dessert table!
Hibiscus Ice Cream
Hibiscus ice cream is a delightful and invigorating dessert that captures the vibrant flavor and bright color of hibiscus flowers. Ideal for hot summer days, this creamy treat serves as a perfect indulgence for both adults and kids alike.
It has a prep time of about 20 minutes, not including the freezing time, making it an excellent choice for those looking to cool off and impress their friends and family with a unique homemade dessert.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 cup dried hibiscus flowers
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 tablespoon lemon juice (optional)
Cooking Steps:
- Prepare the Hibiscus Infusion: In a medium saucepan, combine the dried hibiscus flowers, sugar, and milk. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
- Remove from heat and let it steep for about 30 minutes to extract the hibiscus flavor.
- Strain the Mixture: After steeping, strain the mixture through a fine mesh sieve to remove the hibiscus flowers. Press the flowers gently to extract as much liquid as possible.
- Combine Ingredients: In a large mixing bowl, combine the infused milk mixture with the heavy cream, vanilla extract, salt, and lemon juice. Whisk until well combined.
- Chill the Base: Cover the mixture and refrigerate for at least 2 hours, or until completely chilled.
- This step guarantees a smooth texture in the final ice cream.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the soft ice cream to an airtight container and freeze for an additional 4-6 hours, or until firm.
- Serve: Serve the hibiscus ice cream in bowls or cones, and enjoy the invigorating taste!
Variations and Tips:
- Add-Ins: Consider adding chocolate chips, fresh fruit, or shredded coconut during the last few minutes of churning for added texture and flavor.
- Flavor Enhancements: A splash of coconut milk can be added for a tropical twist or a few drops of almond extract for a nutty flavor.
- Sweetness: Adjust the amount of sugar according to your taste preference. You can substitute with honey or maple syrup for a different sweetness profile.
- Vegan Option: Substitute heavy cream and whole milk with coconut cream and almond milk to create a vegan version of this dessert.
- Serving Suggestions: Garnish with fresh berries or a sprig of mint for an extra touch when serving.
Enjoy this invigorating hibiscus ice cream, perfect for beat-the-heat indulgence!
Hibiscus Scones With Clotted Cream
Hibiscus scones with clotted cream are a delightful twist on the classic British scone, infused with the floral notes of hibiscus flowers.
These scones are perfect for an afternoon tea, a summer brunch, or any occasion where you want to impress your guests with something unique and delicious. Preparation will take approximately 20 minutes, followed by baking for about 15-20 minutes, making this a quick yet elegant dessert option.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried hibiscus flowers, crushed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Extra cream for brushing on top
- Clotted cream, for serving
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and crushed hibiscus flowers until well combined.
- Using your fingertips or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture, stirring gently until just combined.
- Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together. Do not overwork the dough.
- Pat the dough into a 1-inch thick rectangle and cut it into triangles or rounds, depending on your preference. Place the scones on the prepared baking sheet.
- Brush the tops with a little extra heavy cream for a golden finish.
- Bake in the preheated oven for 15-20 minutes or until they are lightly golden brown.
- Remove from the oven and allow to cool slightly before serving warm with clotted cream.
Variations & Tips:
- For added flavor, consider mixing in white chocolate chips or fresh blueberries with the dough.
- You can substitute dried hibiscus flowers with powdered hibiscus for a more intense color, just adjust the quantity to taste.
- To make your scones sweeter, increase the sugar to 1/3 cup. Alternatively, you can make a hibiscus glaze by mixing powdered sugar with reduced hibiscus tea for a glossy finish.
- Be sure to serve these scones fresh and warm for the best texture and flavor. They can also be reheated in the oven for a few minutes if necessary.
- Enjoy these scones with a selection of jams for a colorful and flavorful addition to your tea spread!
