Honey Sorbet
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Easy
Here's my favorite way to beat the summer heat without any fancy equipment. This honey sorbet comes together in just thirty minutes, and honestly, you probably have everything in your pantry already. The beauty of honey is that it's not just delicious, it also has natural antibacterial properties that make it so much better for you than refined sugar. What I love most is how simple this really is, no ice cream maker needed. Just a blender and your freezer do all the work. The bright lemon juice cuts through the sweetness perfectly, creating something refreshing and elegant that tastes like you spent hours on it.
Ella x
Ingredients
- 200 ghoney
- 100 mllemon juice
- 400 mlwater
- 100 gsugar
- 2 glemon zest(for garnish)
- 1 gsalt
Detail level
Instructions
- 1
In a medium saucepan, combine honey, lemon juice, and sugar. Heat over low heat, stirring until the sugar dissolves.
- 2
Remove from heat and let cool slightly.
- 3
Stir in water and lemon zest until well combined.
- 4
Strain the mixture through a fine-mesh sieve to remove any lemon zest.
- 5
Chill the mixture in the refrigerator until cold.
- 6
Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
- 7
Once the sorbet is almost fully churned, transfer it to a bowl and sprinkle with salt.
- 8
Serve immediately and garnish with lemon zest, if desired.
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