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.