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—Photo courtesy of Shutterstock

How To: Make Root Down’s Hibiscus Sorbet

Can Root Down’s raw, vegan, and organic dessert really deliver on taste? Indeed it can. 

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1. Steep 1 pound of organic, dried hibiscus flowers in 4 quarts of filtered 180° water for 2 hours.

Strain out the hibiscus flowers.

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2. Combine the hibiscus liquid with 1 cup coconut nectar,* ½ cup organic ginger juice, and 1 tablespoon sea salt.

Chill overnight.

3. Churn in an ice cream machine according to the manufacturer’s instructions.

*Find coconut nectar at Whole Foods Market.

—Photo courtesy of Shutterstock

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This article appeared in the April 2016 issue of .

Callie Sumlin, Associate Food Editor

Callie Sumlin creates stories for 5280's Eat & Drink section, manages the dining guide, and oversees 5280.com's digital food-related coverage and weekly e-newsletter, Table Talk.

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