This Lemon-Thyme Sorbet is so nice and refreshing. Perfect for a hot summer day!

Lemon-Thyme Sorbet

Makes 8 servings (serving size: 1/2 cup)
Course Dessert
Cuisine American
Total Time 15 minutes


  • 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


  1. 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.
  2. 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.
  3. Strain mixture through a fine sieve, and discard solids.
  4. Pour mixture into the freezer bowl of an ice-cream freezer, and freeze according to manufacturer's instructions.
  5. 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.

Recipe Notes

Makes 8 servings (serving size: 1/2 cup)