HONEYSUCKLE SORBET

• BILL SMITH'S HONEYSUCKLE SORBET (MAKES 1 QUART)
• 4 cups honeysuckle blossoms, patted down but not crammed
• 2 cups sugar
• 2-3 drops lemon juice
• Ground cinnamon
• Simple syrup

PREPARATION

Combine sugar with 1 1/3 cups of water and bring to a boil for 5 minutes, or until it begins to thicken. Chill in the refrigerator until completely cold.Combine the honeysuckle blossoms with 5 1/3 cups water and allow to steep overnight in the refrigerator.The next day, combine the honeysuckle solution with the simple syrup and the lemon juice. Add a scant pinch of ground cinnamon. (Smith sticks the point of a sharp knife into the cinnamon and flicks a tiny amount into the mixture.)Pour chilled mixture into an ice cream maker, following the manufacturer’s instructions to churn.