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Raspberries with Hibiscus Infusion

Sumati Menda • 11 August, 2015

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Raspberries with Hibiscus Infusion

On a recent trip to Paris, I had a wonderful meal at the three star Michelin restaurant L’Arpège, and even got to interview Chef Alain Passard. Probably my favorite dish at the restaurant, and one I would recommend to anyone that goes there, is the beetroot tartare. I was very keen to get the recipe from Chef Passard, but sadly, it’s a secret.

However, he was more than happy to share a lovely dessert recipe with me: Raspberries with a Hibiscus Infusion. It’s a bright, tart dessert with a nice floral touch that’s just perfect for summer! And the best part is, its completely vegan!

Framboises à l’infusion de pétales d’hibiscus

Framboises-au-sirop-dhibiscus-2-SophieROLLAND2-Raspberries with Hibiscus Infusion(Raspberries with a Hibiscus Infusion)

Raspberries with Hibiscus Infusion

  • Total Time:
  • Cook Time:
  • Serves: 4

Ingredients:

  • 400 grams raspberries
  • Zest of one orange
  • Zest of one lemon
  • 1/2 vanilla bean
  • 3 kernels black pepper
  • 2 star anise
  • 2 cinnamon sticks
  • 150 grams of sugar
  • 1 liter water
  • 80 grams dried hibiscus flowers
400 grams raspberries Zest of one orange Zest of one lemon 1/2 vanilla bean 3 kernels black pepper 2 star anise 2 cinnamon sticks 150 grams of sugar 1 liter water 80 grams dried hibiscus flowers

Method:

  1. In a pan, bring the water and sugar to a boil, and add the zest of orange and lemon, the pepper, the vanilla, the star anise and the cinnamon.
  1. Boil until a syrup is obtained.
  1. Take off the heat, add the hibiscus flowers and then bring the preparation to a boil again.
  1. Allow to cool in the refrigerator.
  1. Then, wash and trim the raspberries, cut in half and present them in slices.
  1. Pass the syrup through a chinois, drizzle over the raspberries and serve.
In a pan, bring the water and sugar to a boil, and add the zest of orange and lemon, the pepper, the vanilla, the star anise and the cinnamon. Boil until a syrup is obtained. Take off the heat, add the hibiscus flowers and then bring the preparation to a boil again. Allow to cool in the refrigerator. Then, wash and trim the raspberries, cut in half and present them in slices. Pass the syrup through a chinois, drizzle over the raspberries and serve. In a pan, bring the water and sugar to a boil, and add the zest of orange and lemon, the pepper, the vanilla, the star anise and the cinnamon. Boil until a syrup is obtained. Take off the heat, add the hibiscus flowers and then bring the preparation to a boil again. Allow to cool in the refrigerator. Then, wash and trim the raspberries, cut in half and present them in slices. Pass the syrup through a chinois, drizzle over the raspberries and serve.
9.5 out of 10 based on 23 user ratings
Nutrition facts: 240 calories, 9 grams fat

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