Blackberry Lemon Thyme Sorbet

Makes about 5 cups


2 cups water
2 cups sugar
½ cups fresh lemon thyme leaves
2 cups fresh blackberries
Zest and juice of 1 lemon
½ cup heavy cream


Make simple syrup in a medium saucepan by combining the sugar and water and lemon thyme. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, and allow to cool. Place in a blender with the blueberries, lemon zest and juice and heavy cream and blend just until the blueberries are crushed to desired consistency. Process in a ice cream maker according to instructions.

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