This Lemon-Thyme Sorbet is so nice and refreshing. Perfect for a hot summer day!
When we redid our front and back yards we planted a bunch of lemon-thyme. It’s growing so much, and we have so much of it now. Like bushels and bushels of it. So, of course, I decided to use it in a recipe!
Lemon-thyme has a sweet tart taste, with a bit of the warm woody thyme flavor.
Use the lemon thyme stems and all in the infusion mixture.
If you don’t have access to lemon-thyme, and can’t make it over to my house to cut some out of my front yard, I think lemon verbena or lemon basil would also be lovely. Plain thyme will also work, but it won’t have as much lemony flavor. Check your local farmer’s market or even buy lemon-thyme at your local nursery. Herbs grow very nicely on a sunny windowsill, so you can keep using lemon-thyme in your recipes.
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- 1 ½ cups sugar
- 2 cups fresh lemon juice , divided use
- ½ cup light-colored corn syrup
- ¾ cup packed lemon-thyme
- 2 cups water
- 1 tablespoon lemon zest
- Additional Lemon-thyme leaves or flowers for garnish if desired
- Combine sugar, 1 cup lemon juice, and corn syrup in a medium saucepan over medium-high heat. Cook until sugar melts, stirring constantly, approximately 2 minutes.
- Stir in lemon-thyme, and cook for 30 seconds. Remove from heat. Pour mixture into a bowl. Add remaining 1 cup lemon juice, water, and lemon zest. Cover and chill 4 hours, or overnight.
- Strain mixture through a fine sieve, and discard solids.
- Pour mixture into the freezer bowl of an ice-cream freezer, and freeze according to manufacturer's instructions.
- Spoon the sorbet into a freezer-safe container, and cover. Freeze 4 hours, or until firm. Garnish with lemon-thyme leaves or flowers, if desired.
Makes 8 servings (serving size: 1/2 cup)