2nd annual honeysuckle sorbet

Second annual honeysuckle sorbet! It's my spring tradition now. Served with fresh mint and blackberries this time. Here's the recipe again. It's made from honeysuckle flowers, water, cinnamon, sugar, and lemon juice. So easy! This time I used 1/2 c. less sugar. I don't notice a difference in the quality. I would like to get an ice cream maker and make it in that, so it wouldn't be as icy (it was still icy last time with more sugar). It's still very delicious, however! And I love that it's made from a wild flower, and one that reminds me of carefree spring seasons of childhood, at that.