Title: Lemon Thyme Sorbet
Categories: Herb Dessert
Yield: 3 Servings

1/2		Cup of sugar
		2 cups of water

juice and thinly-pared rind of two lemons 4 tbsps fresh lemon thyme

Put sugar, water, and lemon rind into a heavy-based saucepan and cook, allowing sugar to dissolve without stirring. If crystals start to form on the side of the pan, brush them down into the water, using a wet pastry brush. Bring to the boil, and boil briskly 5 minutes. Remove the pan from the heat, and hold the base briefly under cold water to stop the cooking process. Add the thyme leaves to the syrup, and leave it to cool completely. Strain off the leaves and rind, and add lemon juice. When completely cooled, freeze. Beat thoroughly when mixture is half frozen, and repeat this process twice more, or process in an ice cream maker.

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