SubscribeAvailable Now
  • How To: Make Root Down’s Hibiscus Sorbet

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

     •  

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

    Strain out the hibiscus flowers.

    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

    What We're Reading

    Newsletters

    Keep me up to date on the latest trends and happenings around Denver. 5280 has a newsletter for everyone.

    Sign Up