Molly has a cold...sore throat, cough and general misery. We do hot lemon and honey so why not turn it into a sorbet we wondered? Turns out nicely we discovered. Do use a good quality honey...we went for English Blossom - it's a lovely solid white honey which we really love. Is this good for her cold? Who knows...but it was good.
Free From: Dairy, Eggs, Gluten
2 1/4 cups water
2/3rd cut English Blossom Honey (thick and white)
Juice of 3 Lemons
Zest of 3 Lemons
Put the water and honey in a pot on a medium heat along with the zest. You are warming the water enough to dissolve the honey so don't let it boil at this stage. With a wooden spoon you can give it the occasional mix at the beginning so the honey doesn't all sit on the bottom of the pot. Once the honey has melted then add the zest.
Now increase the heat til the mixture boils. Boil for 5 minutes but do not stir. I got a bit of a film around the edges of the pot which I just removed with a spoon - I really don't know if it's the honey that did this, or poor pot cleaning but all was fine when it was removed!. The heat releases the flavour from the zest and some of the colour too. After five minutes take off the heat and add the juice. You now have a lovely syrup that needs to cool. Depending on the colour of your honey the syrup may be a bit golden in colour.
Leave to cool to room temperature.
Then follow the instructions on your ice cream machine. For us, it takes about 45 minutes of churning to get a nice sorbet. Pop in the freezer to firm up. If you don't have an ice cream maker then put the mixture in the freezer and every 45 minutes or so take it out and stir it vigorously. After 3 'stirs' you should have a nice sorbet.
The honey adds a real richness to the sorbet that sugar doesn't have; also it does add a lovely flavour. I'm quite pleased that it was achieved with 2/3rd of a cup of honey rather than 1 cup of sugar.
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