Hibiscus Cream & Blueberries

We are obsessed with this dessert! Adapted slightly from one of my most favorite cookbooks (The Saltwater Table), I just had to try it. The ingredients are so simple, there is no baking required, and you can whip it up ahead of time! The tartness of the hibiscus with the sweetness of the blueberries is just summer perfection and the COLOR - WOW! You can find dried flowers online - I purchased from Amazon. Once you have a bag….why not try our Hibiscus Margarita too 💫

2 cups blueberries
Zest of 1 lime
Juice from half a lime
2-3 teaspoons sugar (depending on how sweet)
3 cups PLUS 4 tablespoons heavy cream
1 cup dried hibiscus flowers (I find the Jamaican flowers have a better flavor)
1/2 cup confectioners sugar
2 teaspoons vanilla extract

Stir together the blueberries, lime zest, and granulated sugar in a bowl and mix. Refrigerate and let macerate for 1 hour.

Bring 3 cups of the cream to a simmer and remove from the heat. Stir in the hibiscus flowers and let steep for 10 minutes. Strain the cream through a fine-mesh strainer into a mixing bowl and use the back of a spoon to really press down on the hibiscus to extract all the cream. Refrigerate until cold. Add the remaining 4 tablespoons heavy cream and the confectioners’ sugar and whip to stiff peaks.
The hibiscus cream can be made ahead and stored in the refrigerator for up to 5 days. Making it an awesome prep ahead dinner party dessert!

To serve, divide the cream among four serving bowls and top with the blueberries and a little more zest! Garnish with mint for extra color!