Lemon Thyme Sorbet Food
LEMON THYME SORBET
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.
Provided by BecR2400
Categories Frozen Desserts
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- Remove from heat. Add the thyme leaves to the syrup, cover, and leave to steep for 1 hour.
- 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.
- 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.
- Use a melon-baller to scoop into pretty dessert glasses. The sorbet should be served as soon as it is made.
Nutrition Facts : Calories 107.5, Fat 0.2, Sodium 3.4, Carbohydrate 30.8, Fiber 2.5, Sugar 25, Protein 0.7
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