Combine sugar with 1 1/3 cups of water and bring to a boil for 5 minutes, or until it begins to thicken. Chill in the refrigerator until completely cold.
Combine the honeysuckle blossoms with 5 1/3 cups water and allow to steep overnight in the refrigerator.
The next day, combine the honeysuckle solution with the simple syrup and the lemon juice. Add a scant pinch of ground cinnamon.
Pour chilled mixture into an ice cream maker. Follow the manufacturer’s instructions to churn.
Recipe Notes
Note: Stored tightly covered in the freezer, this sorbet will keep for about two weeks. Soften slightly before serving.