{"id":22588,"date":"2026-08-12T12:58:28","date_gmt":"2026-08-12T10:58:28","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/hibiscus-and-pitaya-sorbet\/"},"modified":"2026-08-12T12:58:44","modified_gmt":"2026-08-12T10:58:44","slug":"hibiscus-and-pitaya-sorbet","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/hibiscus-and-pitaya-sorbet\/","title":{"rendered":"Hibiscus and Pitaya Sorbet"},"content":{"rendered":"\n

The Hibiscus and Pitaya Sorbet<\/strong> combines the distinctive flavor of pitaya with an infusion of hibiscus flowers. The recipe is rounded out with a base of sugars and a stabilizer to create a sorbet that, after aging and churning, has a creamy texture and an intense color. <\/p>\n\n

The result is a sorbet made from pitaya and hibiscus infusion<\/strong>, in which the two mixtures are combined before the ripening and churning process. This recipe is designed to achieve a creamy sorbet texture and a striking color derived from its ingredients. <\/p>\n","protected":false},"excerpt":{"rendered":"

The Hibiscus and Pitaya Sorbet combines the distinctive flavor of pitaya with an infusion of hibiscus flowers. The recipe is rounded out with a base of sugars and a stabilizer to create a sorbet that, after aging and churning, has a creamy texture and an intense color. The result is a sorbet made from pitaya … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22587,"template":"","recipe-category":[],"class_list":["post-22588","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Hibiscus Tea\n1,5 l of mineral water\n100 g of dried hibiscus flowers\n\nHibiscus and Pitaya Sorbet\n100 g of mineral water\n145 g of hibiscus infusion\n500 g of Frotz Pitaya Pulp\n160 g of sucrose\n40 g of powdered glucose DE38\n50 g of dextrose\n2 g of neutral sorbet stabilizer","recipe_steps":"

Hibiscus Tea<\/h2>\n
    \n \t
  1. Bring the water to a boil.<\/li>\n \t
  2. Remove from the heat and stir in the hibiscus.<\/li>\n \t
  3. Let it steep for 10 minutes<\/strong>.<\/li>\n \t
  4. Strain and set aside for later use.<\/li>\n<\/ol>\n

    Hibiscus and Pitaya Sorbet<\/h2>\n
      \n \t
    1. Heat the water together with the glucose and dextrose.<\/li>\n \t
    2. Heat the mixture to 40 \u00b0C<\/strong> and slowly drizzle in the mixture of sucrose and neutral stabilizer.<\/li>\n \t
    3. Dissolve completely and heat the mixture to 75 \u00b0C<\/strong>.<\/li>\n \t
    4. Remove from the heat and stir in the cooled hibiscus infusion and the thawed pitaya pulp.<\/li>\n \t
    5. Mix well with a hand mixer.<\/li>\n \t
    6. Let it sit in the refrigerator<\/strong> for 6 hours<\/strong>.<\/li>\n \t
    7. Churn in an ice cream maker.<\/li>\n<\/ol>","recipe_related_product":[20878],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nHibiscus and Pitaya Sorbet - Frotz<\/title>\n<meta name=\"description\" content=\"The Hibiscus and Pitaya Sorbet combines the distinctive flavor of pitaya with an infusion of hibiscus flowers. 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