- 3 cups water
- 1 cup coconut sugar
- ½ cup Hab Shifa Manuka Honey with Black Seed
- 2 tbsp fresh orange zest
- 1 tbsp grated ginger
- 2 cardamom pods
- 2 whole cloves
- 1 bayleaf
- 2 cups freshly squeezed orange juice
- 3 tbsp freshly squeezed lemon juice
- Combine water, coconut sugar, honey, orange zest, grated ginger, cardamom, cloves and bayleaf in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves.
- Boil until syrup is thick and mixture is reduced to about two cups for around 10-12 minutes, then discard bay leaf and let the syrup cool.
- Strain syrup into medium bowl. Add the orange juice and lemon juice then transfer to ice cream maker and process.
- Transfer sorbet to container, cover, and freeze until firm for at least six hours before serving.