Request For Help, and Flavor Question

[khatru]

a) Request for Help: Neither of our kids is interested in attending Baitcon this year, and so I'd like to possibly line up some help for unpacking the car and setting up the tent. Angus has cancer, partially in his spine, and is limited to 15lbs. (and being in a car no more than an hour at a time, oy.) Much of our camping gear is in units that weigh more than this, so while we have help packing it, we'll need help unpacking and setting up. This will definitely include helping set up the tent, and at least place my folding bed into it, and I'm not sure what else. I can only help in very minor ways, and if Angus does much more than stand and point I will Take Action (tm). We don't have a set time to be there yet (see above about limiting driving time) but our intention is to be there before dark, to make the setting up easier.

We have not heard back from concom about our request to camp up by the kitchen as we did last time, nor about whether the small cabins across the main field from the pavilion is a possibility for us. So this is somewhat nebulous, and my apologies for that.

b) Flavor Question: I've found a flavor of tisane/infusion from Taylors of Harrogate - here's the Amazon link: https://www.amazon.com/Taylors-Harrogate-Herbal-Infusion-Ginger/dp/B019U61KLM
The company link didn't have a link to the item, and Amazon's as good as any for a link that shows the box and gives the ingredients without clicking three things.

I've been drinking it, hot and cold, with honey. I'm thinking of bringing it along to make as a sorbet, and I'd like the honey flavor rather than plain sugar, but I don't know how to use honey in making sorbet - does it work instead of sugar, will it freeze properly, etc. Advice, pointers, would be very welcome.

Comments

[sauergeek]

I won't be at Baitcon this year, so here are my pointers on honey beforehand.

I've used honey often in making ice cream, and have been able to treat it the same way as sugar. I find it easier to work with than sugar: it dissolves more readily as it's already liquid. Honey-sweetened ice cream freezes the same, so far as I can tell.

If you have a precise recipe, there are (disagreeing!) conversion charts about how much honey to use. The most detailed one I found is for baking, so ignore the parts involving baking soda and temperature.

My recipes all add the honey the same way, mixing it into whatever I'm using for the base liquid. I've never tried a honey-sweetened sorbet, but I see no reason it would fail to work.

[kimberlogic]

I saw that JB hadn't replied to you, so I sent you email today.