Many months ago I enjoyed an incredible, simple dessert of thyme sorbet when out for lunch at Towne in Boston. It was an unlikely combo of sweet and earthy and I had never had sorbet like it. However, when the waitress was reading off the sorbet flavors, she went through them saying “raspberry, lime, thyme…” and I thought lime thyme was one option. It wasn’t, but it sure sounded delicious, so I decided I’d try to create that flavor combo I thought I heard.
2/3 cup fresh squeezed lime juice (from about 5 limes)
1 Tbsp fresh lime zest
1.5 cups sugar
2 cups water
bunch of fresh thyme
Combine sugar, water, thyme sprigs and lime zest and bring to a boil.
Once mixture comes to a boil, reduce heat and let simmer for about 15 minutes. Remove from heat and let cool.
Pour syrup through a strainer and discard thyme sprigs and lime zest.
Pour lime juice into syrup, stir and let cool in the refrigerator overnight.
Mix sorbet in an ice cream machine according to the instructions and freeze until sorbet sets.*
My only regret is not doubling this batch as it doesn’t make a lot (especially for someone who dishes out three scoops at a time!). It is both sweet and tart, earthy and refreshing. Lime sorbet may be good, but lime thyme is even better.
*For whatever reason, my sorbet never froze in the ice cream machine, so I poured it into a container and let it freeze overnight in the freezer, mixing it once or twice every few hours.
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