Thinking about eating and also about 'must plants' this spring and I reaslised that I just have to mention Meredith's honeysuckle sorbet.
'Die for' is all I can say and if you are in the enviable situation of being able to go out at night and pick a bucket of these fragrant blossoms, do it, and turn them into sorbet. Did a bit of websurfing looking for recipes and came across this on the slowtrav blog:
"There are a few things I’ve eaten in my life that were so good they almost made me swoon and this sorbet is one of them. It’s a cult classic dessert here in North Carolina and every spring, people flock to my favorite local restaurant, Crook’s Corner in Chapel Hill, to eat this stuff. Bill Smith (the chef at Crooks’ and a 2009 James Beard finalist for best regional chef) created this recipe after doing research into medieval Arabic and Sicilian recipes for flower ices.
Pretty much every Southern kid learns how to pluck a honeysuckle blossom, pull the stamen out, and then eat the tiny drop of honey inside the flower. Well, this sorbet tastes like a combination of that honey droplet and the aroma of honeysuckle when it’s in bloom."Here is Bill Smith's recipe but don't think there won't be a Locke Store incarnation coming soon!
From Seasoned in the South: Recipes from Crook's Corner and from Home