Making Hibiscus Peach Sorbet is a simple process. Follow these easy steps to create your delicious frozen treat:

1. Prepare the Hibiscus Tea: Start by bringing 2 cups of water to a boil. Remove from heat and add 2-3 tablespoons of dried hibiscus flowers. Let steep for about 15 minutes. Strain out the flowers and let the tea cool.

2. Blend the Peaches: In a blender, combine the pitted and chopped peaches, cooled hibiscus tea, sugar, lemon juice, and a pinch of salt. Blend until smooth.

3. Taste Test: After blending, taste the mixture and adjust the sweetness, adding more sugar if desired.

4. Chill Mixture: Pour the blended mixture into a bowl and refrigerate for about 30 minutes, allowing it to chill.

5. Churn the Sorbet: If you have an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.

6. Freeze Thoroughly: If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes for about 3-4 hours, until the mixture is firm and fully frozen.

7. Serve: Once frozen, scoop into bowls or glasses and enjoy immediately, or keep it in the freezer until ready to serve.