Spiced Orange and Honey Sorbet

This smells so good when the syrup is cooking and the taste does not disappoint. Have it alone, or with vanilla ice cream and/or spice cookies. From Chef Michael Psilakis. The cooking time is really cooling and freezing time.

• Ready In: 8 hrs 30 mins
• Yields: 1 quart

Ingredients

• 3  cups water
• 1  cup sugar
• 1⁄2 cup  clover honey
• 2  tablespoons  orange peel, finely grated
• 1  tablespoon fresh ginger, finely chopped
• 1  star anise, whole
• 1  cardamom pod
• 2  cloves
• 1  bay leaf, small, preferably fresh
• 2  cups  orange juice, fresh squeezed, chilled
• 3  tablespoons lemon juice, fresh squeezed

Directions

1. Combine all except the orange and lemon juices in a heavy saucepan and bring to a boil over medium high heat, stirring until the sugar dissolves.
2. Boil until the syrup is thick and reduced to 2 cups, about 12 minutes.
3. Discard bay leaf and cool the syrup.
4. Strain the cool syrup and the orange and lemon juices into your ice cream maker bowl and process according to machine directions.
5. Transfer to a container, cover and freeze until solid, at least six hours.