Heart-Healthy Summer Dessert: Watermelon, Strawberry & Pomegranate Salad

Watermelon, Strawberry, and Pomegranate Salad with Hibiscus Flower Sorbet overview

This refreshing watermelon, strawberry, and pomegranate salad with hibiscus flower sorbet offers a heart-healthy, raw, gluten-free, and vegan dessert perfect for summertime enjoyment.

Important details from the source

• Easy enough to whip up on the hottest days, try your hand at this healthy dessert from our COMO Shambhala cookbook.
• WATERMELON, STRAWBERRY AND POMEGRANATE SALAD WITH HIBISCUS FLOWER SORBET.
• This is a refreshing summery dessert to serve when watermelons are at their peak in colour and sweetness.
• Hibiscus flowers (also known as rosella) contain even more vitamin C than oranges.
• They help to improve circulation and balance blood pressure by reducing blood viscosity.
• To make the hibiscus flower sorbet, bring 500ml (2 cups) water to the boil and add the dried flowers.
• Remove from the heat and leave to stand for 30 minutes to allow the flavours and colour to infuse.
• Strain through a sieve into a jug and discard the flowers.
• Meanwhile, purée the hulled strawberries in a blender (you should have 500ml/2 cups of strawberry purée).
• Combine the strawberry purée, the hibiscus water and agave nectar in a bowl and mix well.

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