Raspberries with Hibiscus Infusion

It’s a bright, tart dessert with a nice floral touch that’s just perfect for summer! And the best part is, its completely vegan! Get into a Parisian state of mind, and bon appetit! Inspired by veggiebuzz.com
Course Dessert
Cuisine French
Servings 4


  • 400 grams raspberries
  • Zest of one orange
  • Zest of one lemon
  • 1/2 vanilla bean
  • 3 kernels black pepper
  • 2 star anise
  • 2 cinnamon sticks
  • 150 grams sugar
  • 1 liter water
  • 80 grams dried hibiscus flowers


  • In a pan, bring the water and sugar to a boil, and add the zest of orange and lemon, the pepper, the vanilla, the star anise and the cinnamon.
  • Boil until a syrup is obtained.
  • Take off the heat, add the hibiscus flowers and then bring the preparation to a boil again.
  • Allow to cool in the refrigerator.
  • Then, wash and trim the raspberries, cut in half and present them in slices.
  • Pass the syrup through a chinois, drizzle over the raspberries and serve.