Coconut Hibiscus Sherbet A 17 and Baking original

1 cup cream 1 cup milk (I used soy milk) 1 cup sweetened dried coconut 1/2 cup dried sweetened hibiscus flowers 2 tablespoons sugar 1/4 teaspoon orange blossom water OR 1 teaspoon orange zest 1/4 teaspoon vanilla extract

Combine the cream, milk, coconut, hibiscus, and sugar in a medium saucepan. Stir over medium heat until the mixture comes to a simmer. Take the saucepan off the heat and cover it, letting the mixture steep for one hour. Strain the mixture through a fine sieve into a medium bowl, pressing on the coconut and hibiscus flowers to get all the liquid out. Cover with plastic wrap and chill for an hour or until thoroughly chilled.

Stir in the orange blossom water (or zest) and the vanilla extract, then churn in an ice cream maker.