As many of you know, I purchased a Cuisinart Ice Cream maker not that long ago. We have been thoroughly enjoying it. I have done chocolate and strawberry using fresh local berries and now a sorbet.
Anyone who has been around me for more than a few minutes knows my favorite flavors are chocolate and lemon. So I had all these lemons setting around but I wanted ice cream. Then I thought, why not lemon ice, no lemon sherbet, no lemon sorbet, oh wait, let's add honey instead of sugar! Now I had it, but honey is thick and will it freeze. Wait for it, here it is:
Two weeks ago I found honey powder at the Asian store. WOW, dehydrated honey, so you can use it in place of sugar and use less. Now I was onto something.
I used the honey powder and fresh lemons. Now, warning, if you don't like tart, you don't want this. It was almost jaw locking and then a touch of sweet. Perfect after our rich supper of ribs, slaw and asparagus.
You can double this recipe as I made a small batch, one to try and two there is only two of us and we like a different dessert daily, so I didn't want a ton. Yes I know it freezes but...well the more there is around, the more we will eat. So just a small amount is best.
Honey Lemon Sorbet
1 1/2 cups water
3/4 cup honey powder
2 TBSP zest
1 cup fresh lemon juice
First prepare a lemon simple syrup; water and honey powder plus half the zest. Add this to a sauce pan and simmer until all dissolved. Remove from the heat, add salt and lemon juice, then cover for 2 hours in the fridge.
After it has chilled for at least 2 hours or over night, turn on the maker, pour the liquid into the frozen freezer bowl and let it mix until thickened about 15 minutes. Add the remaining zest about half way through the mixing.
Transfer this into a freezer proof container for 2 hours. Scoop out and serve.
Recipe Linked up HERE
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