Flu-Away Sorbet

With flu season in full swing, here’s a yummy sorbet you should try with ingredients like:

Cayenne?

Sure—this fiery spice spurs the sinuses and warms the body. It gives the nasties a kick without overwhelming the taste buds.

Bourbon?

It’s a classic remedy for colds.

Pectin?

Pectin helps coat and lubricate the throat.

So, there you have it—a new twist on the old remedy of whiskey, honey, and lemon juice.

When I want to get really serious about flu remedies, I rely on my trusted friends at Mountain Rose Herbs for natural cold and flu prevention recipes.

I call my remedy:

Flu-Away Sorbet

2 cups fresh orange juice (I added some of the rind, finely chopped)
1/3 cup fresh lemon juice
1/2 cup honey
1/4 t powdered ginger
One 3-oz packet liquid fruit pectin
1/8 t cayenne
2 to 4 T bourbon (or substitute organic butter rum flavor concentrate; start with 1/2 t and add more to taste)

Bring citrus juices, honey, and ginger to a quick boil. Remove from heat the minute the mixture begins to boil and add the cayenne until it dissolves. Then add the bourbon (or rum flavor) and pectin. Cool mixture, cover, and refrigerate until cold. Process mixture in an ice cream maker until it is the consistency of soft whipped cream. Pour into a storage container, press parchment paper against the surface of the sorbet to prevent ice crystals, and seal with an airtight lid. Freeze until firm, then dig in whether you’re sick or not!