Rosehip Hibiscus Tea with Hibiscus Sorbet

Methods and Directions

• Boil the water and tea leaves. Strain.
• Add the syrup, lime juice and sorbitol.
• Put in the ice cream machine.

• Set oven to 130°C.
• Mix the two sugar together.
• Whip the egg white with the sugar in three stages.
• Pipe onto a silpat and bake for 8 minutes.
• Place in hot box set at 90°C for 2 hours.

• Bring to the boil water, sugar and tea leaves to the boil. Add in the gelatin, Strain and pour onto the dish
• Place the mini meringues on the plate
• Cut the grapefruit segments, strawberry and place them on the dish
• Finish it off with a scoop of Hibiscus sorbet