Lemon and thyme sorbet recipe

Ingredients

• 60 g white sugar
• 360 ml water
• 4–5 sprigs fresh thyme, leaves stripped
• 1 lemon zest
• 360 ml Basic Lemon Cordial

1. In a saucepan, bring the sugar and water to a boil over medium to high heat, just until the sugar dissolves. Remove from the heat.
2. Add the thyme leaves and lemon zest. Allow to infuse for 10–15 minutes until the flavours are developed. Stir in the lemon cordial and allow to cool to room temperature.
3. Transfer to a plastic container, then cover and freeze overnight.
4. For the best results, remove the sorbet from the freezer every hour for 6 hours and beat. This will make the sorbet smoother and less icy.
5. Alternatively, pour the cooled mixture into an ice-cream machine and churn until frozen.