Dessert: United States – Lemon‑Thyme Sorbet

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

- 1 1/2 cups (300 g) granulated sugar
- 1 1/2 cups (360 ml) water
- 1 cup (240 ml) fresh lemon juice, about 4–6 lemons
- 2 tbsp (12 g) finely grated lemon zest (from about 2 lemons)
- 8–10 sprigs fresh thyme, leaves stripped, about 2 tbsp (8 g) thyme leaves
- 1/8 tsp (0.5 g) fine sea salt
- 1–2 tbsp (15–30 ml) vodka or light citrus liqueur (optional; keeps sorbet slightly softer)

Instructions

1. In a small saucepan combine the sugar, water, lemon zest, and whole thyme sprigs. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then simmer 1–2 minutes.
2. Remove the pan from the heat and let the mixture steep, covered, for 20–30 minutes to infuse the thyme and zest. Taste; if it is too sweet or strong, adjust steep time accordingly.
3. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids to extract flavor; discard solids and let the syrup cool to room temperature.
4. Stir the fresh lemon juice, sea salt, and optional vodka or liqueur into the cooled syrup. Taste and, if needed, add up to 1–2 tbsp (15–30 ml) more simple syrup or a pinch more salt to balance acidity.
5. Chill the mixture thoroughly in the refrigerator until very cold, at least 2 hours or overnight.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft‑serve sorbet consistency (typically 20–30 minutes).
7. Transfer the sorbet to a shallow airtight container, smooth the top, and freeze until firm, about 2–4 hours.
8. To serve, let the sorbet sit at room temperature for 3–5 minutes to soften slightly, then scoop. Garnish with a small thyme sprig or thin lemon slice if desired.