There is nothing as refreshing as a homemade sorbet on a hot day. Given the extreme heat this summer there has been ample opportunity to prove that theory. The icy treat has become this seasons go to dessert chez nous. It can stand alone or become part of a more elaborate confection like a decadent Vacherin. I have made this Lemon Thyme Sorbet many times over the last several weeks; the citrus flavor combined with the thyme is amazing.
It was only 88 in the shade the day I took this.
Peel the 4 lemons. Mix the sugar and water in 2 qt saucepan bring to a boil while stirring. Boil one minute. Add the lemon peels and 10-12 springs of thyme to the hot syrup, cover and let stand for six hours or overnight to infuse.
Strain and chill the syrup.
Add the juice of the four lemons. You can add 3 tablespoons of finely sliced rind for additional texture and flavor (optional).
Freeze in an ice cream maker as per manufacturers directions.
Decorate with some of the remaining thyme sprigs.
For a decadent treat one could add a splash of Limoncello or vodka just before serving.