Lemon Thyme Sorbet

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 cup sugar
• 3 cups water
• 4 fresh lemons, juice of and thinly-pared rind (about 1/2 cup fresh lemon juice)
• 8 -12 sprigs of fresh lemon thyme (about 8 tablespoons or 1/2 cup)
• 1 egg , stiffly beaten (optional)

Recipe

• 1 bring the sugar, water, and lemon rind to a boil in a heavy saucepan over medium-high heat. boil briskly, without stirring, for 5 minutes until sugar is dissolved, pushing any crystals that form on the sides of the pan back down into the water. then reduce heat to a simmer, give a good stir, and simmer for 5 minutes longer.
• 2 remove from heat. add the thyme leaves to the syrup, cover, and leave to steep for 1 hour.
• 3 strain through a fine-mesh sieve, discarding the lemon rind and thyme leaves. stir in the lemon juice. cover and refrigerate until thoroughly chilled. transfer to an ice-cream maker and freeze according to the manufacturer's instructions.
• 4 if you don't have an ice-cream maker, transfer the mixture to a freezer-proof container. freeze for one hour, then beat thoroughly with a hand-held mixer (at this point, add the beaten egg for a lighter texture). repeat twice more.
• 5 use a melon-baller to scoop into pretty dessert glasses. the sorbet should be served as soon as it is made.