Bill Smith’s honeysuckle sorbet was inspired by a vine that grew near Crook’s Corner, the restaurant where he was chef for decades. photograph by Anna Routh Barzin
I hope you all will try this. Measure carefully — the sugar-to-water ratio really makes a difference here. The flowers must steep overnight. The trouble this takes will be worth it when you see people’s faces as they taste the sorbet for the first time.
4 cups (tightly packed but not smashed) honeysuckle flowers, leaves and stems discarded
5⅓ cups cool water
1⅓ cups water
2 cups sugar
A few drops lemon juice
A speck of cinnamon
Place flowers in a glass or stainless steel container and cover with the cool water. Weight down with a plate and let sit overnight.
Boil the sugar and other water to make a syrup until the sugar is dissolved and the syrup looks slightly lustrous. Cool completely.
The next day, combine the syrup with the water strained from the flowers. Add the lemon juice and cinnamon. Churn in an ice cream maker according to instructions.
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