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Lemon, Honey and Thyme Sorbet

You can make this delicious sorbet with any citrus and experiment with other herbs such as rosemary, basil, lavender and more
Print Recipe
Prep Time 50 minutes
Cook Time 1 day
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 165 grams freshly squeezed lemon juice roughly 3 1/2 lemons
  • 1 lemon zest
  • 175 ml water
  • 150 grams honey
  • few sprigs of thyme

Equipment

  • Ice Cream Maker

Method
 

  1. In a small heavy-bottomed pan, add all of the ingredients.
  2. Place on a medium heat stir occasionally, bring to boil and turn off and remove from heat. Leave to infuse until cooled, about 45 minutes.
  3. Strain the mixture through a fine-meshed sieve and pour into the ice cream tub. Secure the line and follow instructions on your ice-cream maker. (i.e. mine will churn for about 20-25 minutes to make a slushy mixture).
  4. Pour slushy mixture into individual serving containers or into a larger container.
  5. Freeze overnight.

Notes

I purchase individual 4 oz. paper containers with lids which is the perfect size.
You can also add a bit of limoncello or vodka, which will help keep the sorbet softer after freezing. 
Have fun experimenting with different flavors such as ruby red grapefruit and rosemary, lemon and basil, lemon and limoncello.