Senegalese Bissap Sorbet with Candied Ginger

To make the bissap concentrate, combine 1 cup dried hibiscus flowers and 4 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. Remove from heat and let steep for another 10 minutes.

Strain the hibiscus mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard the solids. Stir in 1 cup granulated sugar until fully dissolved. Let the concentrate cool completely, then stir in 1/4 cup fresh lime juice.

While the bissap cools, prepare the candied ginger. In a small saucepan, combine the 3-inch piece of thinly sliced fresh ginger, 1/2 cup granulated sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Continue to simmer the ginger mixture for 10-12 minutes, or until the liquid has reduced to a thick syrup and the ginger appears translucent. Remove from heat and carefully transfer the candied ginger slices to a piece of parchment paper to cool and dry.

Pour the cooled bissap mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.

Once churned, gently fold in most of the candied ginger slices, reserving a few for garnish. Transfer the sorbet to an airtight container and freeze for at least 2 hours, or until firm.

Serve scoops of the Senegalese Bissap Sorbet garnished with the remaining candied ginger slices.