In Chapel Hill, honeysuckle season should not end without going to Crook’s Corner in Chapel Hill for a serving of honeysuckle sorbet.
Chef Bill Smith shared the recipe for this dessert, which has a cult-like following. It is easier than you think to turn this fragrant spring blossom into an icy treat. You make an infusion with the blossoms, add that to simple syrup and churn it in your ice cream maker to make sorbet. It is sublime.
That recipe can be found on our site: nando.com/therecipe.
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