Hibiscus Ancho Sorbet
Hibiscus blossoms infuse this exotic sorbet with subtle berry color and flavor, while ancho chile
pepper adds lively heat.
Prep Time: 15 minutes
Marinate Time: 4 hours
Freeze: as directed
2 cups water
1 cup sugar
1/2 cup whole dried hibiscus flowers
1/2 teaspoon McCormick® Gourmet Collection Ancho Chile Pepper
1. Bring water and sugar to boil in small saucepan. Add hibiscus flowers and ancho chile
pepper. Remove from heat. Let stand 15 minutes, stirring occasionally to dissolve sugar.
Strain into medium bowl. Cool to room temperature. Cover.
2. Refrigerate 4 hours or until well chilled.
3. Pour into an ice cream maker. Freeze according to manufacturer's directions.
Makes 5 (1/2 cup) servings.
Test Kitchen Tip:
Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the
Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico,
Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets
or online specialty stores.
Nutritional Information Per Serving: 160 Calories, Fat 0g, Protein 0g, Carbohydrates 40g,
Cholesterol 0mg, Sodium 3mg, Fiber 0g
Ancho-Hibiscus Sparkling Sangria
A beverage to delight the eyes as well as the taste buds. A lively Latin duo of tart colorful
hibiscus flowers and mildly fruity ancho chile pepper add punch to sangria.
Prep Time: 15 minutes
1 1/2 cups sugar
1 1/2 cups water
2 tablespoons McCormick® Gourmet Collection Ancho Chile Pepper
2 cups whole dried hibiscus flowers
2 cups orange juice
1/3 cup lime juice
1/2 cup orange-flavored liqueur, such as Triple Sec
1 bottle (750 ml) cold sparkling white wine
Fruit slices, such as lime, pear and apple
1. Mix sugar, water and ancho chile pepper in medium saucepan until well blended. Stir in
hibiscus flowers. Bring to simmer on medium heat. Simmer 5 minutes, stirring occasionally
to dissolve sugar. Remove from heat. Let stand 10 minutes. Strain into large pitcher.
Refrigerate until syrup is until well chilled.
2. Stir juices and liqueur into syrup. Just before serving, gently stir in sparkling wine. Pour into
ice-filled cocktail glasses. Garnish with fruit slices.
Makes 8 (1 cup) servings.
Test Kitchen Tips:
For a nonalcoholic version, prepare as directed increasing orange juice to 2 1/2 cups and
omitting orange-flavored liqueur. Use 1 bottle (750 ml) sparkling white grape juice in place of the
sparkling wine.
Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the
Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico,
Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets
or online specialty stores.
Ancho Chile & Hibiscus BBQ Brisket
A smoky ancho chile rub for slow cooked brisket is complemented by a sweet and tangy BBQ
sauce featuring ground dried hibiscus flowers.
Prep Time: 15 minutes
Cook Time: 4 hours
1 beef brisket (about 3 1/2 pounds), trimmed
1/4 cup finely ground dried hibiscus flowers
2 tablespoons McCormick® Gourmet Collection Ancho Chile Pepper
1 tablespoon McCormick® Gourmet Collection Garlic Powder
1 tablespoon McCormick® Gourmet Collection Sicilian Sea Salt
2 teaspoons McCormick® Gourmet Collection Ground Coriander Seed
1 teaspoon McCormick® Gourmet Collection Coarse Grind Black Pepper
2 teaspoons McCormick® Gourmet Collection Ground Cumin
1/4 cup water
Ancho-Hibiscus BBQ Sauce:
1 tablespoon oil
1/2 cup chopped onion
1 cup firmly packed light brown sugar
1 can (6 ounces) tomato paste
3/4 cup water
1/2 cup white vinegar
1. Preheat oven to 325°F. Place brisket, fat side up, in foil-lined 13x9-inch baking pan. Mix
hibiscus flowers and spices in small bowl. Reserve 2 tablespoons for the BBQ Sauce. Rub
remaining spice mixture all over brisket. Add water to pan; cover tightly with foil.
2. Braise in oven 3 hours. Meanwhile, for the BBQ Sauce, heat oil in medium saucepan on
medium heat. Add onion; cook and stir 4 minutes or until softened. Add sugar, tomato paste,
water, vinegar and reserved spice mixture; mix well. Bring to boil. Reduce heat to mediumlow; simmer 20 minutes or until thickened, stirring occasionally. Remove brisket from oven.
Spoon 1 cup of the BBQ Sauce over brisket. Cover.
3. Braise in oven 1 hour longer or until brisket is tender. Transfer brisket to cutting board. Slice
across the grain into 1/4-inch thick slices. Return brisket to pan. Spoon pan juices over
brisket. Serve with remaining BBQ Sauce.
Makes 12 servings.
Test Kitchen Tip:
Dried hibiscus flowers, also known as sorrel or Jamaica, are the edible flowers of the Hibiscus
sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and
Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets or online
specialty stores.
Chocolate Fudge Ancho Cupcakes with Hibiscus Buttercream Frosting
The sweet heat duo of chocolate and ancho in a cupcake is gilded with a blushing hibiscus
frosting.
Prep Time: 20 minutes
Cook Time: 20 minutes
1 1/4 cups flour, divided
1 tablespoon McCormick® Gourmet Collection Ancho Chile Pepper
1/2 teaspoon baking soda
4 ounces semi-sweet baking chocolate
6 tablespoons butter
3/4 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
2 eggs
3/4 cup water
Hibiscus Buttercream Frosting (recipe follows)
1. Preheat oven to 350°F. Mix 1/2 cup of the flour, ancho chile pepper and baking soda in small
bowl. Set aside. Microwave chocolate and butter in large microwavable bowl on HIGH 2
minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and
vanilla. Beat in eggs, 1 at a time. Gradually beat in ancho-flour mixture on low speed until
just blended. Add remaining 3/4 cup flour alternately with water, beating until well blended
after each addition.
2. Spoon batter into 12 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans
on wire rack 10 minutes. Remove from pans; cool completely. Frost cupcakes with Hibiscus
Buttercream Frosting.
Hibiscus Buttercream Frosting:
Beat 1/2 cup (1 stick) butter, softened, and 1 tablespoon finely ground dried hibiscus flowers in
large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in 2 cups
confectioners’ sugar until smooth. Add 1 to 2 tablespoons water; beat until light and fluffy.
Easy Chocolate Fudge Ancho Cupcakes:
Prepare 1 package (18 1/4 ounces) chocolate fudge cake mix as directed on package, adding 1
tablespoon McCormick® Gourmet Collection Ancho Chile Pepper with the cake mix. Bake as
directed for cupcakes. Double ingredients for Hibiscus Buttercream Frosting and prepare as
directed. Frost cupcakes with frosting. Makes 2 dozen.
Makes 12 (1 cupcake) servings.
Test Kitchen Tip:
Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the
Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico,
Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets
or online specialty stores. To grind whole dried hibiscus flowers for the frosting, place the
flowers in a clean coffee grinder. Grind on fine setting until finely ground.
Nutritional Information Per Serving: 356 Calories, Fat 16g, Protein 3g, Carbohydrates 50g,
Cholesterol 70 mg, Sodium 165 mg, Fiber 1g