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