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Honeysuckle Flower Sorbet<\/p>\nHoneysuckle Flower Sorbet<\/p>\n
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3 \u00bd cups cold water, divided<\/p>\n
\u00be cup sugar<\/p>\n
3 cups gently packed honeysuckle flowers, a mixture of orange blossoms, white blossoms, and buds<\/p>\n
3 to 4 medium-sized sassafras leaves, roughly chopped (optional)<\/p>\n
1 T. lemon juice<\/p>\n
\u2153 cup dry white wine<\/p>\n
Pinch of cinnamon<\/p>\n
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Bring 1\/2 cup of the water to a boil in a small saucepan then add the sugar, stirring until it has completely dissolved. Add the remaining 3 cups of cold water to bring the solution to room temperature. Stir in the honeysuckle flowers and sassafras leaves, is using. Cover and let infuse for 8-12 hours in the fridge. Once the flowers have infused and the liquid tastes nice and honeysuckley, place a fine-mesh strainer over a large bowl and strain out the flowers and leaves. Discard the leftover flowers. Stir in the lemon juice, white wine and cinnamon. Taste and add a pinch more of cinnamon if necessary. The mixture should have a hint of cinnamon, but the flavor shouldn’t overwhelm the flowers. Freeze in your ice cream machine according to the manufacturer’s directions. Enjoy!<\/p>\n
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Honeysuckle Sorbet Notes: The sorbet is best the day it is made. If you have leftovers, you can let them thaw in the fridge for 15 minutes before serving for a softer sorbet. I recommend using a mix of orange and white blossoms as well as the closed white buds because this is what I usually find when I am harvesting and they each add slightly different elements to the flavor. However, you can use whatever mixture you find as long as it is at least 2\/3 opened flowers. To make this alcohol-free, you can use 1\/3 cup water with a few drops of lemon juice in place of the wine. I would also recommend adding an additional 1\/4 cup of sugar in step 1 to help create a softer sorbet. Sassafras leaves have a very different taste from the better-known sassafras root. The leaves add a soft lemony flavor to the sorbet.<\/p>\n","protected":false},"excerpt":{"rendered":"
Honeysuckle Flower Sorbet 3 \u00bd cups cold water, divided \u00be cup sugar 3 cups gently packed honeysuckle flowers, a mixture of orange blossoms, white blossoms, and buds 3 to 4 medium-sized sassafras leaves, roughly chopped (optional) 1 T. lemon juice \u2153 cup dry white wine Pinch of cinnamon Bring 1\/2 cup of the water to a boil in a small saucepan then add the sugar, stirring until it has completely dissolved. Add the remaining 3 cups of cold…<\/p>\n