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.

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