Honeysuckle Blossom Sorbet

Ingredients:

1.4l water
1l honeysuckle blossoms, tightly packed
400g sugar
400ml water
a few drops of lemon juice
cinnamon, to dust

Method:

Add 1.4l cold water to the flowers, place in a non-reactive (glass or ceramic) bowl and set aside to steep over night. The following day combine the sugar and the 400ml water to make a simple syrup by heating gently in a saucepan until the sugar has dissolved and the mixture is clear. Bring to a boil and cook for 1 minute.

Take off the heat and add a few drops of lemon juice (this prevents the sugar from crystallizing out). Combine the honeysuckle mixture and the simple syrup then add a very light dusting of cinnamon.

Transfer the mixture to a glass baking dish then place in the freezer and allow to freeze a little. Remove from the freezer then stir and mash with a fork. Return to the freezer and wait 2 hours then, once more, stir and mash with the fork. Return to the freezer and allow to freeze through then place in a blender and break up until snow-like. Return to the freezer and take out a few minutes before you serve it. This is best served on the day in which you make it.