Recipe for White Hibiscus Flower Ice Cream

Preparation of the syrup In a saucepan, combine water, granulated sugar, and glucose syrup to prepare a syrup. Add the dried hibiscus flowers and let steep for 5 minutes over low heat. After steeping, strain the mixture to remove the hibiscus flowers. Allow the syrup to cool completely, then place it in the refrigerator until it reaches a temperature of 3 °C.

Preparing the sorbet Pour the cooled syrup into an ice cream maker and churn according to the manufacturer's instructions until a creamy consistency is achieved.

Freezing Transfer the hibiscus ice to an airtight container and place it in the freezer for at least 2 hours to harden further.

Presentation Once ready, serve the hibiscus ice cream. Form a scoop of ice cream accompanied by fresh raspberries and crystallized violets.