Meyer Lemon-Thyme Sorbetto is fresh and perfectly balanced; tart and infused with fresh thyme to create a light dessert. The first bite, took me back to our summer on the Amalfi Coast and visions of thousands of lemons draped over the hillsides. We used Meyer Lemons from our tree but any beautiful, ripe lemon will do. Basil also creates a delicious flavor variation. Consider it as a palate cleanser in between dishes as well as a sweet ending.
In a medium saucepan, combine water sugar and thyme leaves.
In a bowl whisk together juice, thyme syrup and zest.
Pour into the container of an ice cream machine and churn according to the manufacturers instructions.
Meyer Lemon-Thyme Sorbetto
Meyer Lemon-Thyme Sorbetto is fresh and perfectly balanced; tart and infused with fresh thyme to create a light dessert.
Ingredients
Thyme Simple Syrup
- 2 C Water
- 2 C Sugar
- 1 Tbs of picked thyme leaves
Sorbetto
- 1 C fresh lemon juice (about 6 large lemons), strained and chilled
- 2–2/3 C Simple Syrup (recipe below will yield approx 2–2/3 C)
- 1 Tbs of finely grated lemon zest
- 1/2 tsp picked thyme leaves
Instructions
Thyme Simple Syrup
- In a medium saucepan, combine water sugar and thyme leaves.
- Place over medium-high heat and bring to a boil, whisking often to dissolve the sugar.
- Reduce the heat to medium-low and simmer for 4 minutes, while continuing to whisk until all the sugar is dissolved.
- Remove from the heat and cool, then transfer to a bowl or container, cover and refrigerate until cold, at least 1 hour.
Sorbetto
- In a bowl whisk together juice, thyme syrup and zest.
- Pour into the container of an ice cream machine and churn according to the manufacturers instructions. Transfer to an airtight container and freeze for at least 2 hours before serving. Garnish with a fresh thyme sprig.
Notes
Basil also creates a delicious flavor variation. Consider it as a palate cleanser in between dishes as well as a sweet ending.
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