Hibiscus sorbet

Pick twigs, strings and poor flowers out of whole hibiscus and wash off loose dirt.

Add the hibiscus to a pot with water, bring to a boil and simmer 10 minutes to a deep red tea.

Pass through a strainer, squeezing out every drop; add sugar and lemon juice.

Put a few mint leaves in a container, pour in the liquid and freeze 24 hours.

Once solid, run it on the sorbet setting of the Ninja Creami.