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We have English thyme and lemon thyme, both of which grow prolifically in our garden. I’ve become rather fond of the flavor lemon thyme adds to poultry, fish, and even desserts such as this refreshing lemon thyme sorbet. Last month I sampled some lemon thyme butter cookies that knocked my socks off, and I’ve held off making them for fear that I might eat them all myself. I must find an occasion to make them and give them away so I can justify tasting just one again.
Somehow, I managed to get the boys hooked on lemon sorbet. They’ve always liked tart citrus flavors, even going so far as to nosh on lime slices, but their level of devotion caught me by surprise. They hung all over me as I photographed this and shared it with delight.
This lemon thyme sorbet is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. May 30th is the deadline and The Daily Tiffin is our host for this round, so be sure to visit for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. There are a few days left before the deadline, so you still have time to join in the fun!
📖 Recipe
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Lemon Thyme Sorbet
Makes about 3-½ cups.
Prep Time1 hour hr
Cook Time15 minutes mins
Refrigeration/Freezing Time12 hours hrs
Total Time13 hours hrs 15 minutes mins
Course: Dessert
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: lemon, sorbet, thyme
Servings: 6
Calories: 212kcal
Equipment
2-quart sauce pan
2-quart plastic container with lid
ice cream freezer
Ingredients
- 1½ cups granulated sugar
- 1½ cups water
- 2 sprigs fresh lemon thyme (leaves removed)
- 1 lemon (zested)
- 1½ cups fresh lemon juice
US Customary - Metric
Preparation
In the sauce pan, bring the sugar and water to a boil over medium high heat, just until the sugar dissolves. Remove from heat.
Add the lemon thyme leaves and lemon zest. Allow to sit for 10 to 15 minutes, until the flavors are infused. Stir in the fresh lemon juice.
Allow to cool to room temperature. Transfer to the plastic container, then cover and refrigerate overnight.
Freeze according to the manufacturers directions for your ice cream freezer. The sorbet will be soft when finished. You can transfer to a freezer container and freeze for another hour or two before serving if you prefer a harder consistency.
Nutrition
Calories: 212kcal | Carbohydrates: 56g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 88mg | Fiber: 1g | Sugar: 52g | Vitamin A: 16IU | Vitamin C: 34mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Share in the comments!
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Reader Interactions
Comments
Alisa - Frugal Foodie says
That looks so refreshing! I can't wait to have a garden.
Alisa - Frugal Foodies last blog post..Giveaway Alert: Brand New, All-Natural Candy Bars!!
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Debbie says
This is beautiful and looks very enticing! I'm growing lemon balm for the first time this year, but may have to try a pot of lemon thyme just to taste this recipe! Would love to make something like this from ingredients in my own backyard garden!
Do you ever cook with lemon balm??? I know it only for its use as a tea, which I'm quite happy to use - but wondered if there was "more" to it than tea.
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Andrea says
Thanks Alisa, it is very refreshing!
Hi Debbie. I don't have lemon balm in my garden, though I do have lemon basil and lemon thyme. Obviously the flavors are different, but you can experiment with interchanging lemony herbs in dishes. Also try Food Blog Search and search for "lemon balm." I found a number of recipes calling for it.Reply
Rosa says
What a refreshing combo! This sorbet must be delicious!
Cheers,
Rosa
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Coffee & Vanilla says
How interesting! 🙂
I would never think of making thyme sorbet.
Glad to hear you liked my recipe for salmon with lemon thyme 😉
Thank you for the link. I'm placing one to your site in my links as well.Margot
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Lynda says
This sounds so refreshing and delicious. I love the idea of combining fresh herbs with desserts.
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Katie says
this recipe is so simple and clean. great summer taste! can't wait to give this a shot.
Katies last blog post..i got the blues
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Lydia (The Perfect Pantry) says
I never used lemon thyme until I began to grow it in my garden. I never find it in the produce section of any of the markets I go to; I wonder why not. Lemon thyme is lovely, has a distinct flavor and beautiful aroma. I love it with fish.
Lydia (The Perfect Pantry)s last blog post..Sriracha sauce (Recipe: Asian broccoli slaw)
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Sindy says
I love a "twist". Back to the garden center for some lemon thyme. My potted herb garden just keeps getting bigger!
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Andrea says
Hi Lydia. I've never seen it for sale in stores, either. I guess they feel lemon thyme is not mainstream enough to carry it. It's easy to grow in pots or the ground, though, and definitely worth planting.
Hi Erica. In our area thyme stays green year round, so I don't have to dry it, but it's easy to do. Just cut as many stalks as you want, tie a string around the cut end, and hang the bundle upside down until dry. Then strip off the leaves and store in a tin or jar.Reply
Erica says
I've been wondering how to use my thyme. Thanks!
Do you dry your thyme as well? I'm trying to figure out a technique for drying and storing my thyme for my spice cabinet.
Ericas last blog post..Sesame Dijon Crackers
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Swedish Mike says
This looks just gorgeous! I'm going to have to try this one. Many thanks for the inspiration!
// Mike
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katerina says
YuM! How exciting that it is that time of year again!
katerinas last blog post..Produce Labelling: Organics and GMO
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recai says
wonderful...
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Desmone007 says
Mmmm...sorbet is like the perfect summer cooler. This recipe has my mouth watering! I'm amazed that thyme and lime would go together so well in this recipe. Thanks for shairng
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eleez says
yummi..how interesting, sorbet looking delicious and so perfect! i'll try it. thanks for sherng ya.
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Susan says
Will you post your recipe for the lemon thyme butter cookies on here? I am looking for lemon thyme recipes and they can be hard to find! Thanks!
Reply
Andrea says
Hi Susan. I do have this recipe and will write about it soon.
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[...] 6. Lemon Thyme: You’ll know which one it is when you smell it. Cut up the little leaves and tender stems and add some flavor to salads, eggs, meat, fish, soups, spreads, or even sorbet! [...]
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