Lemon Thyme Sorbet Recipes

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LEMON THYME SORBET



Lemon Thyme Sorbet image

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

1 cup sugar
3 cups water
4 fresh lemons, juice of and thinly-pared rind (about 1/2 cup fresh lemon juice)
8 -12 sprigs of fresh lemon thyme (about 8 tablespoons or 1/2 cup)
1 egg white, stiffly beaten (optional)

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

TART MEYER LEMON SORBET



Tart Meyer Lemon Sorbet image

A tasty tart Meyer lemon sorbet. It's paleo-friendly too, for my weirdo daughter.

Provided by Carol Anderson

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 36m

Yield 6

Number Of Ingredients 4

1 ¾ cups water
¾ cup honey
2 cups Meyer lemon juice
1 tablespoon lemon zest

Steps:

  • Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
  • Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
  • Scrape sorbet into a chilled loaf pan and freeze.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 42.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 4.6 mg, Sugar 36.8 g

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