One thing that I have noticed about many German recipes, especially in the realm of desserts, is that they tend to pair fruit and cream with floral notes. Fruits and creams are quite lovely together in custards, gellatos, puddings, ice creams and sorbets. And florals tend to remain in the realm of teas, at least here in the States. In other places rose water and lavender have been staples in the baker’s pantry for eons. It is the frequency with which floral flavors show up in German desserts that intrigued me. Elder flower is hugely popular. But it is not the only floral note in German cuisine.
Apparently the Hibiscus has migrated from Spanish cuisine into the German. I’ve loved hibiscus since I discovered Tazo teas about a decade ago. And it is only recently that I have learned that it is a staple in Mexican cooking. It is a rich, heady flavor that is floral and herbaceous all at once which makes it such a lovely tea. So today, while I was bored and craving ice cream but not wanting to go out with these road conditions I started playing with the concept of mixing flora and fruit.
While not Quintessential or authentically a German recipe, this Ice Cream recipe is definitely inspired by German flavors. It is made in the VitaMix so that could complicate your attempts to duplicate it exactly. I hope you enjoy.
- 4 ounces water, boiling
- 2 bags Tazo Hibiscus Tea
- ¼ C sugar
Steep for several minutes then add sugar. Reduce until thickened. Set aside to cool.
- 1 Cup milk
- 3 Cup frozen strawberries (about a pound)
- 2 Tablespoons of Hibiscus syrup
Put milk in Vitamix, add strawberries and blend until an ice cream like consistency is reached. Pour out into dessert glasses or let set longer in a freezer container to firm up a bit.
To serve, scoop it into a dish and then drizzle with a bit of the syrup you just made.