Citrus Honey Sorbet

Sorbet originated in Persia and was a drink made with fruit juice and water. The French froze the drink and the Italians added cream to make sherbet. Today it is an icy treat which cools and refreshes in the summer. This may be served in a hollowed-out lemon with a mint leaf and a piece orange zest.

    1 ½ cups water
    ½ cup granulated sugar
    ½ teaspoon chopped lemon zest
    ½ cup fresh lemon juice (1-2 lemons)
    2 tablespoons clover or orange blossom honey
    2 tablespoons freshly squeezed lime juice
    2 tablespoons frozen orange concentrate
    ¼ teaspoon vanilla extract

1.  In a 3-quart saucepan, heat water, sugar and lemon zest over
     low heat just until sugar is dissolved. Remove from heat; stir   
     in lemon juice, honey, lime juice, orange juice concentrate     
     and vanilla. Strain into a large bowl and cool completely.

2.  Set up an ice cream maker with pre-frozen freezer bowl.
     Pour citrus syrup into the freezer bowl.

3.  Freeze for 30 minutes. This should freeze completely in the          
     ice cream maker. If you prefer a firmer sorbet, freeze scoops       
     of sorbet for another hour in the refrigerator freezer.

     Makes 4 servings