Lemon, Honey, and Thyme Sorbet

Greens of the Stone Age

This sorbet is made with 5 simple, unprocessed ingredients for the perfect guilt-free treat.

5 from 1 vote

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Prep Time 34

Cook Time 5

Freeze Time 1

Total Time 1 1 10

Course Dessert

Servings 4

Equipment

1 Ice Cream Maker

Ingredients

5 oz freshly squeezed lemon juice roughly 3 1/2 lemons
1 zest from fresh lemon
6 oz. water, plus extra
5 oz honey or use vegan honey alternative
a few sprigs of thyme

Instructions

In a small heavy-bottomed pan add all of the ingredients and stir.
Place on a medium heat, stir occasionally, bring to a boil and turn off and remove from the heat. Leave to infuse until cooled, about 45 minutes.
Strain the mixture through a fine-meshed sieve and pour into the ice cream tub.
Reference the instruction guide to your ice cream maker on how to proceed to make sorbet. In my Cuisinart ice cream maker, I pour the liquid into the pre-frozen tub and process for 25 minutes.
Scoop sorbet into individual containers or a plastic tub and freeze.

Notes

The author of this recipe has a completely different style ice cream maker than I do, so I improvised with my Cuisinart one. If you want to see the original recipe, click on the link here.

Also I did not have fresh thyme so I used one sprig of fresh rosemary. I took the sprig out after boiling as I wasn't sure how strong it would be. If you want a strong rosemary presence, leave the sprig(s) in mixture while cooling. Might e fun to experiment with lavender, rose, or other fresh herbs too.