Cooling Lemon Sorbet with Hibiscus Ginger Oxymel

Cooling Lemon Sorbet with Hibiscus Ginger Oxymel

Indulge in the refreshing taste of summer with this cooling lemon sorbet infused with the vibrant flavors of hibiscus and ginger from Hany's Harvest Hibiscus Ginger Oxymel. This sorbet is the perfect balance of tangy lemon and floral sweetness, making it a delightful treat on a hot day ⛱️



  1. In a small saucepan, combine water and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool to room temperature.

  2. In a mixing bowl, combine freshly squeezed lemon juice and lemon zest. Once the simple syrup has cooled, add it to the lemon juice and zest mixture. Stir until well combined.

  3. Pour in the Hany's Harvest Hibiscus Ginger Oxymel and stir until evenly incorporated into the lemon mixture. Cover the mixture and refrigerate for at least 2 hours, or until completely chilled.

  4. Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes, or until the sorbet reaches a smooth and creamy consistency.

  5. Once churned, transfer the sorbet to a freezer-safe container. Cover and freeze for an additional 2-4 hours, or until firm.

  6. Scoop the chilled sorbet into bowls or cones. Garnish with a sprig of fresh mint or a slice of lemon, if desired. Enjoy the refreshing taste of Cooling Lemon Sorbet with Hibiscus Ginger Oxymel on a hot summer day!


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