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.
3. Churn in an ice cream machine according to the manufacturer’s instructions.
*Find coconut nectar at Whole Foods Market.
—Photo courtesy of Shutterstock