Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
[caption id="attachment_182854" align="alignright" width="300"] Bill Smith’s honeysuckle sorbet was inspired by a vine that grew near Crook’s Corner, the restaurant where he was chef for decades.[/caption] I hope you all
[caption id="attachment_182854" align="alignright" width="300"] Bill Smith’s honeysuckle sorbet was inspired by a vine that grew near Crook’s Corner, the restaurant where he was chef for decades.[/caption] I hope you all
Chef Bill Smith’s wildly popular honeysuckle sorbet garnered a cult following each spring at Crook’s Corner in Chapel Hill. Now, you can make it for yourself.
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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