Lemon-Thyme Sorbet

Cindy Thomas, September 5, 2015

This recipe will brighten anyone’s day!  Just preparing the ingredients is an aromatherapy experience.  I made this sorbet recipe by Daniel Boulud on a gray rainy day this week and it brought some sunshine into my kitchen.  In fact, I don’t think you could possibly feel sad while making this!  It’s happy.

It begins with making a thyme-infused sugar syrup.  I am lucky to have a plentiful supply of thyme in my garden.  It’s such an easy herb to grow.  Thyme is a perennial, so it withstands the cold of winter and comes back strong every spring.  I love it!

Garden fresh thyme

Garden fresh thyme

Next comes the freshly squeezed lemon juice.  This recipe took about 4 and half lemons.

lemon juiced

lemon juiced

Then once all the ingredients are combined and cooled the sorbet is frozen in an ice cream maker and then put in the freezer for at least an hour.  I froze mine overnight.

Sunshine in a cup!

Sunshine in a cup!

I enjoyed the flavor of this sorbet but wished the thyme flavor had been a little more subtle.  The two flavors do work well together though with the thyme smoothing out the tartness of the lemon.  I think I would add a little less thyme if I make it again.

If you’d like to make this recipe, it can be found in this cookbook: Cafe Boulud Cookbook

Also, if you’d like to see how other members of Weekend in a French Kitchen fared with this recipe, check out this link: Weekend in a French Kitchen

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Comments

comments

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One thought on “Lemon-Thyme Sorbet”

  1. Cakelaw says:

    This was good, wasn’t it. I’d make it again.

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Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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