We have English thyme and lemon thyme, both of which grow prolifically in our garden. I’ve become rather fond of the flavor lemon thyme adds to poultry, fish, and even desserts such as this refreshing lemon thyme sorbet. Last month I sampled some lemon thyme butter cookies that knocked my socks off, and I’ve held off making them for fear that I might eat them all myself. I must find an occasion to make them and give them away so I can justify tasting just one again.
Somehow, I managed to get the boys hooked on lemon sorbet. They’ve always liked tart citrus flavors, even going so far as to nosh on lime slices, but their level of devotion caught me by surprise. They hung all over me as I photographed this and shared it with delight.
This lemon thyme sorbet is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. May 30th is the deadline and The Daily Tiffin is our host for this round, so be sure to visit for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. There are a few days left before the deadline, so you still have time to join in the fun!
- 1-1/2 cups (263 g) granulated sugar
- 1-1/2 cups (360 ml) water
- 2 sprigs fresh lemon thyme or regular thyme, leaves removed
- zest of 1 lemon
- 1-1/2 cups (360 ml) fresh lemon juice
- In the sauce pan, bring the sugar and water to a boil over medium high heat, just until the sugar dissolves. Remove from heat.
- Add the lemon thyme leaves and lemon zest. Allow to sit for 10 to 15 minutes, until the flavors are infused. Stir in the fresh lemon juice.
- Allow to cool to room temperature. Transfer to the plastic container, then cover and refrigerate overnight.
- Freeze according to the manufacturers directions for your ice cream freezer. The sorbet will be soft when finished. You can transfer to a freezer container and freeze for another hour or two before serving if you prefer a harder consistency.
2 quart sauce pan
2 quart plastic container with lid
ice cream freezer
Prep time does not include overnight resting time.