This recipe is published by The Messy Baker "with the generous permission of its creator, Bill Smith of Crook's Corner Cafe and Bar". It appears in his book Seasoned in the South.
Course
Dessert
Cuisine
Canadian
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings10-12
AuthorValerie Lugonja is... A Canadian Foodie
Ingredients
4cupshoneysuckle flowers, leaves and stems discarded, gently, but tightly packed (Lonicera japonica is the edible kind)
5 1/3cupscool water
1 1/3cupwater
2cupssugar
a few drop freshly squeezed lemon juice
a speck cinnamon
Instructions
Place blossoms in a ziplock bag and cover completely with the 5 1/3 cups of cold water; seal, ensuring all petals are immersed in water and leave overnight
Combine 1 1/3 cup water with 2 cups sugar; boil in small saucepan until sugar is dissolved and the syrup thickens (3 to 5 minutes at a low rolling boil)
Add lemon juice to prevent sugar syrup from crystallizing; cool syrup completely
Strain honeysuckle nectar water, gently pressing the blossoms to expel all liquid
Combine syrup with petal nectar water; add the merest scent of cinnamon and chill
Churn in an ice cream maker, per manufacturer's instructions; cure for 2-4 hours in the freezer
Keeps for up to two weeks
Recipe Notes
Please note that Lonicera japonica is the edible form of honeysuckle that grows commonly in North America. There are more than 180 species of honeysuckle worldwide. Most species in Europe are not edible.