Profile image
By Welcome To My World!!
Contributor profile | More stories
Story Views

Now:
Last Hour:
Last 24 Hours:
Total:

Hibiscus Ice Cream

Wednesday, January 8, 2014 9:28
% of readers think this story is Fact. Add your two cents.

Headline: Bitcoin & Blockchain Searches Exceed Trump! Blockchain Stocks Are Next!

Hibiscus Ice Cream


Hibiscus Ice Cream
by Laura Friendly
Prep Time: 30 minutes
Ice Cream Maker Time: about 25 minutes
Makes: about 4-1/2 cups

1/2 cup dried hibiscus flowers
1-1/2 cups water
1 cup sugar
1 tbsp fresh lemon juice, optional
1/2 tsp salt
2 13.5-oz. cans coconut milk (full fat)
1 tbsp gluten-free vodka or white rum

In a small saucepan, bring water to a boil and add dried hibiscus. Turn water off and steep flowers for 15 minutes.
Strain the hibiscus water through a fine mesh and return to the saucepan.
Add in sugar, lemon juice and salt. Bring the liquid to a boil and allow to simmer for 5 minutes, stirring occasionally (sugar should be fully dissolved).
Allow syrup to cool completely.
Transfer hibiscus syrup into a blender. Add in coconut milk and vodka. Blend well.
Pour liquid into your ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Serve immediately.
If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

note: the hibiscus syrup is a bit tart, so you can start by adding half of the syrup and increase to your desired taste

http://laurafriendly.com/vegan-hibiscus-ice-cream/

Hibiscus Ice Cream Hibiscus Ice Cream by Laura Friendly Prep Time: 30 minutes Ice Cream Maker Time: about 25 minutes Makes: about 4-1/2 cups 1/2 cup dried hibiscus flowers 1-1/2 cups water 1 cup sugar 1 tbsp fresh lemon juice, optional 1/2 tsp salt 2 13.5-oz. cans coconut milk (full fat) 1 tbsp gluten-free vodka or white rum In a small saucepan, bring water to a boil and add dried hibiscus. Turn water off and steep flowers for 15 minutes. Strain the hibiscus water through a fine mesh and return to the saucepan. Add in sugar, lemon juice and salt. Bring the liquid to a boil and allow to simmer for 5 minutes, stirring occasionally (sugar should be fully dissolved). Allow syrup to cool completely. Transfer hibiscus syrup into a blender. Add in coconut milk and vodka. Blend well. Pour liquid into your ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Serve immediately. If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. note: the hibiscus syrup is a bit tart, so you can start by adding half of the syrup and increase to your desired taste http://laurafriendly.com/vegan-hibiscus-ice-cream/



Source: http://sapphireandiron.blogspot.com/2014/01/hibiscus-ice-cream.html

Report abuse

Comments

Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories
 

Featured

 

Top Global

 

Top Alternative

 

Register

Newsletter

Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.