1. 5 stars
    This was so good! I made the caster sugar from granulated sugar by pulsing it in my food processor just a bit, then measured it out on a food scale. I’ve made several other batches but used just granulated sugar and a measuring cup and my husband keeps asking me, “Why is this different from your first batch?” I seems like caster sugar and food weighing is the way to go for my family. I’ve even tried other recipes and nothing has been as good as this recipe! I’ve also made watermelon sorbet and that turned out amazing, too!!

  2. Hi! We have one of the bigger ice cream makers (large bucket size – makes 4 quarts of ice cream). I was wondering if I would maybe double or triple your recipe for my ice cream maker? This looks delicious and we can’t wait to try it!

    1. Hi Erin,

      Yes our ice cream maker holds 2 litres which is equivalent to roughly 2 quarts, so if you double the recipe it should turn out just fine 🙂

  3. 4 stars
    Made today, pulsed the sugar and rind in processor, great idea from previous poster! I did add one egg white, based on other recipes and wanting stabilization for the sorbet.
    My only wish is that it would freeze harder. Any ideas?
    My husband likes it really tart–THIS is IT! Nailed it. So tasty!! Definitely going to try

    1. Hi Becky,

      The only problem i can see is when the honey starts to get cold it stiffens up and will not mix in very well, so before you put the mixture in make sure the honey is well mixed before you turn it into a sorbet 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating