1. Simmer hibiscus in water with sugar for 10 mins.
2. Add lemon juice and cool completely.
3. Churn in ice cream maker or freeze and stir every hour until slushy.

Optional Ice Cream Version: Add 1 cup coconut milk or condensed milk before freezing.

Servings: 4 | Prep Time: 20 min + chill time
Nutritional Facts (per serving): ~90 cal | Vegan (if sorbet)
Health Benefits: Cooling, refreshing, antioxidant-rich treat