Can I make this sorbet alcohol-free?

Yes, omit the bourbon and replace with more lemon juice or apple cider for a kid-friendly version.

Why add alcohol to sorbet?

A splash of bourbon keeps the sorbet scoopable and adds depth of flavor.

25 September 2025

Hot Toddy Sorbet with Citrus and Honey

Name: Hot Toddy Sorbet with Citrus and Honey
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 480 ml Water; 150 g Granulated sugar; 60 ml Honey; 120 ml Lemon juice, freshly squeezed; Lemon zest (finely grated); 60 ml Bourbon; 1 g Ground cinnamon; Pinch of ground cloves

RecipeShare Test Kitchen

A bright sorbet with honey, citrus, and warming spirit notes inspired by the structure of a hot toddy.

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Hot Toddy Sorbet with Citrus and Honey

This sorbet keeps the idea of a hot toddy but translates it into something lighter and colder. Citrus provides the top note, honey softens the edges, and the spirit gives the flavor its warming suggestion rather than actual heat.

Flavor Profile

Because there is no dairy, every flavor reads more directly. That means the citrus and honey balance needs to be right before churning, or the final scoop can feel either too sharp or too flat.

Ingredient Highlights

Alcohol should stay restrained here. Too much weakens texture quickly, while a small amount gives the sorbet a more aromatic finish and keeps it aligned with the drink inspiration.

Serving Notes

Serve it in small scoops after a rich meal or as part of a winter dessert spread. It is especially useful when you want something seasonal that is not cream-heavy.

Texture Notes

Sorbet like this should be churned only until smooth and softly frozen. If the mix goes in warm or the alcohol level is too high, it can stay slushy instead of setting into a clean scoop.

The honey should round out the lemon rather than dominate it. Taste the base before chilling so the final sorbet still feels bright enough to read as citrus-first.

Pairing Ideas

This works well on its own, but it also makes a good palate cleanser between heavier holiday desserts. Serve small portions and let it sit briefly before scooping for the best texture.

Because the flavor is fairly direct, use fresh citrus juice if possible. Bottled juice can flatten the edges of the sorbet and make the honey read sweeter than intended once everything is frozen.

Hot Toddy Sorbet with Citrus and Honey

RecipeShare Test Kitchen

A bright sorbet with honey, citrus, and warming spirit notes inspired by the structure of a hot toddy.

Hot Toddy Sorbet with Citrus and Honey image

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Servings

Chef's Tips

Use good-quality bourbon for the best depth of flavor.
Adjust honey to balance tartness of the lemon.
Serve with a cinnamon stick garnish for a festive touch.

Tools Used

Medium Saucepan Whisk Ice Cream Maker

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Ingredients

Scale

USMetric

Scale

Instructions

Cook the Syrup

1
In a saucepan, combine water, sugar, honey, cinnamon, and cloves.
2
Simmer over medium heat until sugar dissolves, about 5 minutes.
3
Remove from heat, stir in lemon juice and zest.

Chill & Churn

1
Cool mixture completely in the refrigerator.
2
Stir in bourbon before churning.
3
Pour into ice cream maker and churn until smooth and frozen.
4
Transfer to a container, press parchment against surface, and freeze at least 4 hours.

Comments & Reviews

Marco
9/13/2025
Loved this! Tastes just like a frozen hot toddy cocktail.
Chloe
7/22/2025
Perfect palate cleanser for a holiday dinner—refreshing yet warming at the same time.
Daniel
6/18/2025
Such a fun grown-up sorbet. The bourbon and honey balance beautifully with the lemon.

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Nutrition Facts

Serving Size: 1/2 cup (about 100 g)

Calories 160

% Daily Value*

Total Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 5mg0%

Total Carbohydrates 38g14%

Dietary Fiber 0g0%

Sugars 34g

Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Seasonal and Special Release Ice Cream Flavors

A topic hub for limited-time scoop styles built around autumn produce, winter spices, festive sorbets, mint, corn, and other seasonal flavor ideas.

7 recipes • Updated 3/9/2026

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Hot Toddy Sorbet with Citrus and Honey

Flavor Profile

Because there is no dairy, every flavor reads more directly. That means the citrus and honey balance needs to be right before churning, or the final scoop can feel either too sharp or too flat.

Ingredient Highlights

Alcohol should stay restrained here. Too much weakens texture quickly, while a small amount gives the sorbet a more aromatic finish and keeps it aligned with the drink inspiration.

Serving Notes

Serve it in small scoops after a rich meal or as part of a winter dessert spread. It is especially useful when you want something seasonal that is not cream-heavy.

Texture Notes

Sorbet like this should be churned only until smooth and softly frozen. If the mix goes in warm or the alcohol level is too high, it can stay slushy instead of setting into a clean scoop.

The honey should round out the lemon rather than dominate it. Taste the base before chilling so the final sorbet still feels bright enough to read as citrus-first.

Pairing Ideas

This works well on its own, but it also makes a good palate cleanser between heavier holiday desserts. Serve small portions and let it sit briefly before scooping for the best texture.

Because the flavor is fairly direct, use fresh citrus juice if possible. Bottled juice can flatten the edges of the sorbet and make the honey read sweeter than intended once everything is frozen.