I entered this recipe in a Whole Foods Market Cooking contest for “Your Best Rhubarb Recipe” and won! One of the best things about winning was having my sorbet tested and then photographed so beautifully by the talented James Ransom (above photo). I’m thrilled, and grateful to fellow blogger Suzanne @ A Pug in the Kitchen for encouraging me to enter the contest! Here’s my original blog posting:
In August, I posted the recipe for my favorite iced tea, a citrusy hibiscus tea with mint. It might seem strange that in the midst of winter I’m posting another hibiscus tea recipe, this time for a frozen dish. But even in winter, I enjoy an occasional frozen treat. It can be the perfect antidote to a rich, heavy meal — either as a frozen dessert or as a little palate cleanser between courses to refresh the tastebuds. Here I’ve combined the deep red, somewhat berry-like and floral hibiscus tea with some bright clementine and a little lime juice. It’s just a smidgen sweet, it’s refreshing, and it’s oh-so-pretty!