Being a big fan of lemon thyme I wanted to incorporate it into a sorbet.
This is basically the recipe I use for lemon sorbet but with lemon thyme infused into the simple syrup.
The lemon thyme adds an interesting herbal note which works well with the lemon. Use as much lemon thyme as you want, I would suggest a handful or so.
Ingredients for the lemon thyme sorbet:
1 leaf of gelatine
150 ml caster sugar
100 ml water
100 ml freshly squeezed lemon juice (about 3-4 small lemons, I used a little bit more than 100 ml since I don’t like my lemon sorbet too sweet)
100 ml whole milk
Lemon thyme, a handful or so
Preparing the lemon thyme sorbet:
Put the leaf of gelatine in a bowl with cold water and let it soak for 5 minutes. Mix the sugar and water in a medium saucepan and bring it to a boil, when it reaches boiling point turn of the heat. Add the lemon thyme twigs and let them infuse the syrup for 10 minutes or so.
Add the gelatin leaf to the syrup and stir until it’s melted.
Let the mixture cool to room temperature (don’t make it go cold since it will set).
Add the lemon juice and milk and mix properly.
Pass the mixture through a sieve into a clean glass jug, discard the lemon thyme twigs.
Freeze in ice cream maker according to your ice cream makers instructions (probably around 30-45 minutes).