WORLD CUISINE: EASTERN MEDITERRANEAN


Strawberry and hibiscus ice cream


‘Loving hibiscus tea as much as I do, I decided to have a go at making a strawberry iced dessert that was enhanced by its floral beauty. The result was an instant success. This recipe is so easy to make and a very elegant dessert – it looks and tastes amazing’


Whisk the eggs in a bowl for roughly 2 minutes, until light and fluffy. Slowly add the sugar, continually whisking, for 1 minute more. Meanwhile, in a saucepan over a medium heat, bring the cream, milk and hibiscus flowers to the boil. Once the mixture has boiled, remove from the heat and leave to infuse for 10-15 minutes. Strain and discard the flowers, then add the cream and milk mixture to


the eggs and sugar and stir until fully combined. Finally stir in the strawberries. Using an ice cream machine, churn the ice cream as per the manufacturer’s instructions. You could also place the mixture in a covered plastic container and place in the freezer, stirring every half an hour for at least 2 hours. To serve, allow the ice cream to stand at room temperature for a few minutes to soften and scoop into pretty glasses.


SERVES 6


INGREDIENTS 2 large eggs


4 tbsp caster sugar 1 x 450ml carton double cream 225ml/8fl oz milk


1 tbsp dried hibiscus flowers 300g/11oz fresh strawberries, rinsed, hulled and chopped


l Recipes taken from Purple Citrus & Sweet Perfume of the Eastern Mediterranean by Silvena Rowe, with photographs by Jonathan Lovekin. Published by Hutchinson (£25 hardback) © Silvena Rowe 2010


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