Marooned Sorrel and Ginger Sorbet

Marooned Sorrel and Ginger Sorbet

In the Caribbean hibiscus is also known as sorrel, the flavour combination

has become a very popular daiquiri recently and that gave me an idea.

So, using the Beckford's Maroon overproof with its fruitiness and due to the sorrel/hibiscus the sorbet comes out in a bright and vibrant shade of pinky red and the kids can't have any so it's all yours.

I taste tested it on my neighbours who agreed the flavour profile is a "winner".

You will need and ice-cream maker as it will be 100 times easier but if you don’t have an ice-cream maker don't panic, you can pour the mix into a plastic tub or metal container like a high sided (clean) baking tray, freeze and break up the crystals with a fork every hour until ready. Serves 10+ and can be served in a regular ramekin I just happened to have a carved-out Victoria Pineapple and some bee pollen to garnish.

Prep Time: 5 min
Cook Time: 30 min
Serves: 10+
Churn time: Depends on your machine
Freeze time: 4hr
Skill level: 0
Heat level: Medium due to fresh ginger


200g caster sugar
10g dried hibiscus flowers
10g shredded/chopped ginger 300ml water
50ml Beckford's Maroon overproof rum


1: Put all the ingredients in a medium saucepan and bring to a simmer on a medium-high heat and cook for six minutes, stirring from time to time, until the sugar melts and the remove from the heat. The liquid should have changed colour to a vibrant pink/red.

2: Strain with a sieve into a container, throw the aromatics or save and use for tea later.

3: Refrigerate the syrup until chilled.

4: Once chilled, pour into your ice-cream machine and churn until frozen and smooth, then transfer to a sturdy tub and seal.

5: If you don’t have an ice-cream machine, pour into a tub and freeze, stirring once an hour until frozen and smooth.

6: Freeze for a few hours until firm and you are ready to serve. It packs flavour so one scoop per person is all that's needed. The ginger adds a real kick of heat but it is absolutely delicious,

7: Serve, garnish, sit back and enjoy. Note: If Hibiscus or ginger aren't your thing you can use whatever flavour combinations you like the process will pretty much be the same.

Rum Pairing

As this already contains Beckford's Maroon, I’d suggest the Marooned or Gold on the rocks.

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David Scotland

Ever since I was a child I have felt at home in the kitchen it has been an important part of my life and is an important part of Caribbean family life's. For generations and for people from all corners of the world it is a source of socialising and bonding with family and friends, It is never just about great flavour and food though but also great memories, music, friendship, love, laughter and culture... it all gets cooked up.

You don't need to be the best cook in the world to feel good in the kitchen. I've created and used recipes and ingredients that are accessible enough you can re-create them at home with minimal fuss and maximum flavour whilst creating your own memories as you do.

David Scotland