For a tangy summer dessert, pair this sweet, mimosa-inspired sorbet with olive oil cake or shortbread cookies and candied kumquats.

INGREDIENTS

• 3 cups water
• ½ cup sugar
• ½ cup clover honey
• 2 tbsp orange peel, finely grated
• 1 tbsp fresh ginger, peeled and chopped
• 1/3 tsp cardamom
• 2 cloves, whole
• 2 cups fresh orange juice, chilled
• 3 tbsp fresh lemon juice

DIRECTIONS

Combine water, sugar, honey, orange peel, ginger, cardamom, and cloves in a large saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Continue to boil until the syrup is thick and has reduced to 2 cups, about 12 minutes. Refrigerate the syrup overnight; or chill in the freezer, stirring occasionally until cold but not frozen, for at least 1 hour.

Once chilled, strain the syrup into a medium bowl and add orange and lemon juices. Pour mixture into an ice cream maker and let it run for about 15 to 25 minutes, or until thick and frosty. Pour mixture into an airtight container and freeze until firm, at least 6 hours and up to 4 days.