“Keto-Friendly Nigerian Zobo Sorbet: A Refreshing, Sensory Feast”
Discover this delightful and refreshing Keto-Friendly Nigerian Zobo Sorbet recipe that combines traditional African flavors with a low-carb twist. Enjoy a visually stunning and tantalizing dessert that's perfect for a hot summer day or as a light palate cleanser after a rich meal.
Allergens
None
Ingredients
- 2 cups hibiscus flowers (zobo)
- 4 cups water
- 1/2 cup erythritol
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 1/8 teaspoon cloves, ground
- 1/2 cup unsweetened coconut milk
- Fresh berries and mint leaves for garnish
Instructions
- In a large bowl, combine hibiscus flowers with 4 cups of water and let it soak for about 30 minutes.
- After the soaking period, bring the hibiscus mixture to a boil in a saucepan. Lower the heat and let it simmer for about 15 minutes or until the mixture reduces to half its volume.
- Strain the mixture into a large bowl, discarding the flowers. Add erythritol, cinnamon, ginger powder, and cloves to the strained liquid and stir well until all ingredients are dissolved.
- Refrigerate the mixture for at least 2 hours or until it's thoroughly chilled.
- Once chilled, pour the zobo mixture into an ice cream maker and follow the manufacturer's instructions to freeze and churn the sorbet.
- After achieving a smooth and creamy consistency, fold in the unsweetened coconut milk using a spatula.
- Transfer the Zobo Sorbet into a freezer safe container, cover, and freeze for at least 4 hours or until firm.
- When ready to serve, remove the sorbet from the freezer about 10 minutes beforehand to soften slightly.
- Scoop the sorbet into chilled bowls and garnish with fresh berries and mint leaves. Serve immediately.
Chef’s Insight
The use of hibiscus flowers imparts a beautiful red color and tangy flavor to the sorbet.
Notes
None