CAROLINA ALUMNI REVIEW 49
Makes about 2 quarts
4 cups (tightly packed, but not
smashed) honeysuckle flowers, with
stems and leaves discarded. The little
green thing on the end of each flower
2 cups cool water for the flowers
3 cups water for the syrup
2 cups sugar
A few drops of freshly squeezed
The merest speck of ground
▶ Place the flowers in the cool water
in a nonreactive container (like glass
or stainless steel). Weigh down with a
plate and let them stand on the counter
▶ Meanwhile, make a syrup of the rest of
the water and the sugar by mixing them
together and boiling them until the sugar is
dissolved and it begins to thicken a little,
about 5 minutes maximum. Cool completely.
▶ The next day, strain the infusion from the
flowers and combine it with the syrup.
▶ Stir together with the lemon juice and
the cinnamon. (I use the tip of a very sharp
boning knife to measure the cinnamon. You
don’t really want to taste it, but you can tell
if you’ve left it out.)
▶ Churn in an ice cream maker according to
the manufacturer’s instructions.
▶ Store in your freezer, but keep in mind
that the flavor will fade after a time, and you
will be left with sugary ice.