Cranberry Hibiscus Sorbet

Make Kelly’s Cranberry Hibiscus Tea.

Make a honey simple syrup by mixing 1 cup honey and 1 cup water in a jar with a lid and shaking until combined.

Add simple syrup to tea to taste.

Refrigerate until cold. Pour into an ice cream maker and freeze as directed. If you don’t have an ice cream maker, check out instructions online for making ice cream in Ziploc bags with ice and salt!