Sicilian Lemon and Honeysuckle Sorbet

Sicilian Lemon and Honeysuckle Sorbet

Ingredients

  • ½ cup superfine sugar
  • ¼ cup honey
  • 1 ½ cups lemon juice
  • Zest of 6 lemons
  • 2 Thai chilies
  • 1 cup cold water

Instructions

  • 1. Finely grate the lemon zest into a pan. Add the sugar, honey and cold water.
  • 2. Wearing gloves, split the Thai chili in half. Add to the pan with the sugar and warm over low heat until the sugar dissolves, about 5 minutes.
  • 3. Strain the mixture through a fine mesh sieve into a bowl, returning the lemon zest to the liquid.
  • 4. Squeeze in the lemon juice and stir well.
  • 5. Allow to cool slightly then chill in the freezer for around 30 minutes.
  • 6. Transfer to an ice cream machine and churn until it’s the texture of sorbet.
  • 7. Place into a plastic container and freeze for 2 hours to firm up before serving.