Pineapple Sorbet with Hibiscus Syrup

Ingredients:

500 g pineapple pulp
100 g icing sugar
40 g sugar
15 g dried hibiscus flowers
150 ml water
Juice of 1 lime
2 fresh mint leaves
Grated zest of 1 small orange

Preparing:

Mix the pineapple pulp with the icing sugar and the lime juice.
Pour the mixture into an ice cream maker and churn when the sugar dissolved.
Add the shredded mint leaves when the mixture begins to set.
Keep churn until obtaining the right texture.
Put the mixture into an airtight container and freeze for 30 minutes.

Boil the water with the orange zest and the hibiscus flowers.
Remove from heat, cover and leave to infuse for 10 minutes.

Strain through a sieve, add the sugar and reduce for 8 minutes.
Let cool when obtaining a smooth syrup.

Incorporate the cold hibiscus syrup into the pineapple sorbet with a spoon.