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Le Chaudron recipe
Granité hibiscus rouge
Hibiscus granita
⏱ 290 minServes 4Medium80 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
30 g (1 oz)dried hibiscus flowersbissap
1 L (4¼ cups)filtered water
100 g (3½ oz)light cane sugar
The juice of 1 lime
1 tsporange blossom water
1cinnamon stick
- 30 g (1 oz) dried hibiscus flowers bissap
- 1 L (4¼ cups) filtered water
- 100 g (3½ oz) light cane sugar
- The juice of 1 lime
- 1 tsp orange blossom water
- 1 cinnamon stick
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the water to a simmer with the cinnamon stick.
- Off the heat, add the hibiscus, cover and steep for 30 minutes.
- It should turn deep ruby red; if not, steep 10 minutes longer.
- Strain through a cheesecloth-lined sieve, pressing the flowers.
- Stir the sugar into the warm infusion until dissolved.
- Add the lime juice and orange blossom water and pour into the dish (2 cm / ¾ in deep).
- Cover and freeze for 4 hours, scraping with a fork every hour.
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