Preparation

• 1
  Bring to boil the water, sugar, honey, zest and spices in a saucepan over a medium heat, stirring it until the sugar has dissolved
• 2
  boil this mixture until the syrup has thickened and reduced to fill two cups
• 3
  discard the bay leaf and allow the syrup to cool
• 4
  strain the syrup through a sieve into a bowl and add the juice
• 5
  pour the mixture in a bowl and refrigerate overnight
• 6
  Transfer this to an ice cream maker and process according to manufacturer's instructions
• 7
  Transfer the sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.