Tuesday, April 2, 2013

Lemon-Thyme Sorbet

This is a great palate cleanser between courses or a light and refreshing dessert.  


  • 3 cups water
  • 1 cup lemon juice
  • Zest of 2 lemons
  • 1 ¼ cups sugar
  • 1 cup of thyme stems
  • 1 Tbsp. vodka
  • ½ cup Prosecco (optional)


  1. In a saucepan, combine the sugar and water and bring it to a boil.   
  2. Boil for 3-5 minutes or until the sugar dissolves.   
  3. Turn off the heat and add the thyme leaves.  Let it steep for 15 minutes then strain it and discard the leaves.   
  4. Let the syrup cool completely.   
  5. When cool, add the lemon juice and zest, vodka, and Prosecco and stir until well combined.  
  6.  Let the mixture chill in the fridge for a couple of hours of overnight.   
  7. When ready, pour the mixture into an ice cream maker and follow manufacturer's instructions.

FYI - The vodka is a trick I learned at a cooking class in Italy.  It keeps the sorbet from freezing totally solid and keeps it a little creamy (this works in ice cream and gelato too).  The Prosseco is just another fun and yummy ingredient I like to add.   You could also use it at the end and pour it over a scoop of the sorbet to make an adult float.  

I used lemons to serve the sorbet in and garnished it with a sprig of thyme.  I cut the lemons in half and squeezed them for the juice and then scraped out the inside with a grapefruit spoon and then put them in the freezer. 

When I was ready to serve the sorbet, I took the lemons and sorbet out of the freezer and let them set for 15 minutes before I scooped the sorbet into the lemons with an ice cream scoop.  

* If you don't have an ice cream maker you can make granite. Just pour the mixture into a container, place it in the freezer and use a fork to scrape the surface when it starts to set. Keep scraping every 30 minutes until it resembles "snow". It works well this way too.

** You can also use basil instead of thyme.


No comments:

Post a Comment