Lemon-Thyme Sorbet
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.
If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
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.
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, and Twitter!
And find my shop on Amazon for recommendations on cool tools
Lemon-Thyme Sorbet Recipe
Lemon-Thyme Sorbet
Ingredients
- 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
Instructions
- 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.
Notes
Wow, that’s a wonderful idea. Bookmarking to make on the hot days!
This sorbet looks delish! Looks easy to make.
Lemon thyme is one my favourite herbs and I was happy to find it dried recently. Love the sound of flavouring sorbet with this herb too 🙂
Not sure i’ve had lemon thyme before but I love the sound of it – especially mixed in this sorbet. My current favorite sorbet is a vodka melon one, but I’ve got to try this one!
I’d had lemon and thyme in chicken before which is always a hit but NEVER thought of adding it to a sorbet! Sounds so yum..!! Pinning for later.