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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Lemon thyme grows abundantly here in my sunny southern CA potager garden! I like to use it in sweet desserts such as this sorbet. I've included directions for making the sorbet without an ice-cream maker, if you have one simply process according to the manufacturer's instructions. Note: Other herbs may be substituted for the lemon thyme (try mint or lemon verbena!). Cook time includes freezer time. Ingredients:
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 white, stiffly beaten (optional) |
Directions:
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 white 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.
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