Lemon Thyme Sorbet

Lemon thyme grows abundantly here in my sunny southern CA potager garden! I like to use it in sweet desserts such as this sorbet. I've included directions for making the sorbet without an ice-cream maker, if you have one simply process according to the manufacturer's instructions. Note: Other herbs may be substituted for the lemon thyme (try mint or lemon verbena!). Cook time includes freezer time.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 1  cup sugar
• 3  cups water
• 4  fresh lemons, juice of and thinly-pared rind (about 1/2 cup fresh lemon juice)
• 8 -12  sprigs  of fresh  lemon thyme (about 8 tablespoons or 1/2 cup)
• 1  egg white, stiffly beaten (optional)

Directions

1. Bring the sugar, water, and lemon rind to a boil in a heavy saucepan over medium-high heat. Boil briskly, without stirring, for 5 minutes until sugar is dissolved, pushing any crystals that form on the sides of the pan back down into the water. Then reduce heat to a simmer, give a good stir, and simmer for 5 minutes longer.
2. Remove from heat. Add the thyme leaves to the syrup, cover, and leave to steep for 1 hour.
3. Strain through a fine-mesh sieve, discarding the lemon rind and thyme leaves. Stir in the lemon juice. Cover and refrigerate until thoroughly chilled. Transfer to an ice-cream maker and freeze according to the manufacturer's instructions.
4. If you don't have an ice-cream maker, transfer the mixture to a freezer-proof container. Freeze for one hour, then beat thoroughly with a hand-held mixer (at this point, add the beaten egg white for a lighter texture). Repeat twice more.
5. Use a melon-baller to scoop into pretty dessert glasses. The sorbet should be served as soon as it is made.