Hibiscus Sorbet

These flowers give sorbet a brilliant color and a tangy flavor.

1 1/2 cups granulated sugar
4 ounces dried hibiscus flowers
Zest and juice of 1 lemon

Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover and let steep for one hour.

Fill a large bowl with ice and water; set aside. Strain syrup and discard solids. Chill in the ice bath.

When cool, stir in lemon juice. Freeze in an ice-cream maker according to the manufacturer's instructions.

Makes about 1 quart.

To make hibiscus punch, add 2 cups of the hibiscus sorbet mixture (unfrozen) to 2 quarts of ginger ale, and pour over ice. Garnish with freshly grated lemon zest.