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honeysuckle recipe
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5 from 1 vote

Honeysuckle Sorbet

Transform honeysuckle blooms into a sweet frozen treat with this honeysuckle recipe. A refreshing sorbet flavored with honeysuckle blossoms is like a taste of summer in a bowl.
Course Dessert
Prep Time 1 day
Total Time 1 day
Servings 6 people
Author Lisa B.


For the honeysuckle water:

  • 2 cups honeysuckle blooms
  • 3 1/3 cups cold water

For the simple syrup

  • 1 1/3 cups cold water
  • 1 cup sugar
  • 1/8 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon


  • Place the honeysuckle blooms in a large nonreactive bowl. Pour cold water over the blooms and stir a few times to mix. Allow the blooms to stand in the water for at least 24 hours, however for a more intense flavor you can allow them to stand for a few days.
  • Strain the mixture. Reserve the honeysuckle water and discard the blooms.
  • For the simple syrup, combine the remaining cold water and the sugar. Bring the water to a boil and simmer for 2 minutes until sugar is completely dissolved.
  • Stir in lemon juice and cinnamon. Allow simple syrup to cool.
  • If making sorbet, combine honeysuckle water and cooled simple syrup in the bowl of an ice cream maker and process according to manufacturer’s directions. Serve or freeze immediately.
  • If making granita, combine honeysuckle water and simple syrup and pour into a 9 x 12 x 2 inch glass baking dish. Carefully place the dish on a flat surface in the freezer. Freeze for two hours, then scrape the mixture with the tines of a fork. Return to the freezer. Repeat this process three more times, every two hours, for a total of eight hours.