A Sweet Treat Flu and Cold Remedy – Shoo Flu Sorbet

by Pamela

cold remedy, flu remedy, hot toddy recipe, sorbet recipe, feed a cold

Your office mates had to prove they were tough and came to work sniffling, sneezing and hacking their lungs up all over the office. The real truth is that they came to work to escape the sick slimy creatures they call their children because they just couldn’t take being around them any longer than the two day weekend. Thanks to them you are now bed ridden with a fever, your chest is on fire and inexplicable things are escaping from you every time you cough or sneeze (which is happening more often than just breathing through your mouth…which is the only way you are able to get any oxygen into your lungs). All you want to do is get some sleep and a bit of relief. If you can mix a cocktail, relief is just another couple of hours away. This shoo flu sorbet recipe is the cold remedy (or flu remedy) you’re looking for.

While something cold, like a sorbet, is not your usual cold remedy (or flu remedy for that matter) this shoo flu sorbet isn’t your typical dessert sorbet recipe.

Everyone’s heard about the traditional hot toddy recipe to cure what ails you this time of year. While many people enjoy a whiskey hot toddy, there’s also a rum hot toddy. Growing up, that’s what we used as a cold remedy. The rum isn’t quite as harsh on a sore throat as whiskey can be and some rums have additional flavors to them that just make you feel all warm and cozy inside. And don’t you think you could use a warm and cozy feeling when you’re sick?

Shellback Spiced Rum with hints of vanilla

I recently received bottles of silver and spiced Shellback rums to taste and play with. The warm vanilla flavors found in the Shellback rum were the perfect addition to this shoo flu sorbet recipe. This vanilla flavor profile would also work really well in a traditional rum and Coke (vanilla Coke with a kick anyone?) and a stellar piña colada could be made with the silver Shellback. You’d have everyone trying to guess what your secret ingredient was in that piña colada. (Hey, your new signature cocktail.)

But back to the feed a cold starve a fever. But why be so mean to the fever? You need to eat.

This frozen hot toddy recipe starts with an herb filled tea that contains orange and lemon rind, ginger, cinnamon, star anise, oolong tea and habañero pepper. Ginger is an anti-inflammatory, cinnamon and star anise are antiseptics, oolong tea is a great anti-oxidant and the heat from the habañero helps to open up nasal passages. This frozen hot toddy cold remedy also contains a good amount of orange and lemon juice (for a big dose of vitamin C, honey to help coat your roached throat and finally, a good dose of Shellback spiced rum to help you get that much needed sleep.

Influenza sorbet is a perfect homemade cold remedy or flu remedy

As you dig into your soon to be favorite cold and flu remedy you’ll feel like you’re digging into a tangy cocktail. It kind of tastes like a sour. But rather than having a complete mouth puckering experience, this sorbet gets a sweetness from the honey and the kiss of vanilla from the rum. Oh, and then there’s that bite from the habañero. It’s not so spicy that your head will explode (although you might look forward to something breaking through all that yuck that’s clogging your head). It’s just spicy enough that your sinuses will finally open up.

While Shoo Flu sorbet isn’t going to cure your cold or flu, it will make you feel a bit better. And it tastes so good you might want to call off work one more day just so you can enjoy this sorbet recipe a little bit longer.

A Sweet Treat Flu and Cold Remedy - Shoo Flu Sorbet
Prep time
Cook time
Total time
This Shoo Flu sorbet recipe is the cold or flu remedy you're looking for this season. This recipe makes 1 pint.
Recipe type: Dessert
Cuisine: American
Serves: 1
  • For Herbal Tea
  • 1½" Piece Fresh Ginger (peeled sliced into 4 pieces)
  • 2 Cinnamon Sticks
  • 3 Orange Peels (no pith)
  • 2 Lemon Peels (no pith)
  • 5 Star Anise (could use less if you're not a fan of anise flavor)
  • 1 Dried Habañero Pepper
  • 2 Tablespoons Oolong Tea
  • 2½ Cups Water
  • For Honey Simple Syrup
  • ½ Cup Honey
  • ½ Cup Water
  • For Sorbet
  • 2 Tablespoons Corn Syrup
  • 3 Ounces Spiced Shellback Rum
  • ¼ Cup + 2 Tablespoons Honey Simple Syrup
  • ¾ Cup Mixture of Orange and Lemon Juice
  • ¾ Cup Herbal Tea
  1. For Herbal Tea
  2. Add the ginger, cinnamon, orange and lemon peels, star anise and pepper to a small saucepan.
  3. Cover it all with the water and bring to a boil.
  4. Once the water boils, add the tea (in a tea ball or strainer) and turn the heat down to a simmer.
  5. Cook for 4 minutes.
  6. Remove the tea and continue simmering for 6 more minutes.
  7. Remove from heat and let cool to room temperature.
  8. Once cooled, strain out solids and discard them.
  9. For Honey Simple Syrup
  10. Add the honey and water to a small saucepan.
  11. Heat over medium high heat and cook until honey is melted and combined with the water.
  12. Remove from heat and let cool to room temperature.
  13. For Sorbet
  14. In a medium container combine the corn syrup, rum, honey simple syrup, juice and herbal tea.
  15. Stir until everything is well combined.
  16. Cover and refrigerate until well chilled.
  17. Pour into your ice cream maker and follow manufacturers directions.
  18. Spoon sorbet into a lidded container and pop into the freezer for 4 hours before eating. (To achieve maximum freezing...or eat sooner if you just can't wait.)
For the juice, I used 2 small Meyer lemons and 1 small Cara Cara orange and 1 small blood orange to get 1 cup of juice. Use whatever mix of orange and lemon works for you.


Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Katie Pfeiffer January 31, 2013 at 4:37 am

Thank you Pamela for letting me know how to make sorbet without an ice cream maker.
I am really excited to try your sorbet recipe- Thank you again for creating and posting the recipe. I have only tried one of Jeni’s ice cream flavors so far- which was Salted Caramel. It was great but I need to lower my fat intake. I love the title of your blog ! So True!

Pamela January 31, 2013 at 9:27 am

Thanks Katie.

Katie Pfeiffer January 30, 2013 at 1:33 pm

Hi Pamela,
I have been on a long exhaustive search to find Jeni’s influenza sorbet. The stores in my area that do carry Jeni’s ice cream can’t or won’t order the sorbet for me to try. I make my own homemade turkey broth with ginger, garlic, dried chili peppers and herbs and have frozen quarts in my freezer . I wanted to have the sorbet in the freezer as a ” just in case” item too. Thank you for coming up with this version the sorbet. I don’t have an ice cream maker but will probably get one now. Your recipe looks like it will be wonderful.

Thank you !


Pamela January 30, 2013 at 7:57 pm

Katie, you could make the sorbet without an ice cream maker, but it would be more icy. You’d freeze it like you would a granita. Pour the mixture into a 8×8 (this recipe only makes about a pint) or a 9×13 pan (to freeze it more quickly) and about every 40 minutes, scrape the ice with the tines of a fork. You’d do this for about 4 hours. So it won’t be smooth (which may be a bit of a problem on a sore and scratchy throat) but no machine required.

Although, there are a couple of other Jeni’s knock offs on the site that you might like (as well as several other ice cream and sorbet recipes), so we could definitely put that ice cream maker to good use. 😉

Jennifer January 25, 2013 at 2:25 pm

what a great idea. And it looks oh so good! that rum sounds pretty awesome too.

Pamela January 25, 2013 at 6:40 pm

Thanks Jennifer, I actually got the idea from Jeni’s ice cream. But mine is quite a bit different. And the Shellback rum works great in this because it gives it a nice hint of vanilla.

I’m hoping that by eating this, while not sick, it will help me fight it off and not get sick. Fingers crossed.

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