Hibiscus Sorbet

Ingredients

 * 1 1/2 cups Sugar
 * 4 ounces dried hibiscus flowers
 * Zest and juice of 1 lemon

Directions

 * 1) Bring 5 cups water and Sugar to a boil in a medium saucepan.
 * 2) Stir until Sugar is dissolved. Remove from heat; stir in flowers and lemon zest.
 * 3) Cover and let steep for one hour.
 * 4) Fill a large bowl with ice and water; set aside. Strain syrup and discard solids.
 * 5) Chill in the ice bath. When cool, stir in lemon juice.
 * 6) Freeze in an ice-cream maker according to the manufacturer's instructions.
 * 7) Makes about 1 quart.
 * 8) To make hibiscus punch, add 2 cups of the hibiscus sorbet mixture (unfrozen) to 2 quarts of ginger ale, and pour over ice.
 * 9) Garnish with freshly grated lemon zest.