This sorbet was born during one of those too-hot-to-cook days when I needed something cold and clean. I had lemons, fresh thyme from our little backyard planter, and a bit of honey. The first spoonful blew me away — tangy, floral, and unbelievably refreshing. Now it’s one of my favorite summer desserts elegant enough for guests, but so easy it feels like cheating.

Ingredients:

• 1 cup fresh-squeezed lemon juice (about 4–5 lemons)

• ⅓ cup honey or maple syrup (adjust to taste)

• 1 tbsp fresh thyme leaves (stems removed)

• 1 ½ cups water

• 1 tsp lemon zest

Instructions:

1. Make thyme syrup: In a small saucepan, heat ½ cup of the water with honey and thyme. Simmer for 2–3 minutes, then let it steep for 10 minutes. Strain out the thyme.

2. Mix it all: In a blender or bowl, combine lemon juice, lemon zest, the thyme-infused syrup, and remaining water.

3. Freeze: Pour into a shallow dish and freeze, stirring every 30 minutes until slushy (about 2–3 hours). Or use an ice cream maker if you have one.

4. Serve: Scoop into bowls or glasses. Garnish with extra thyme or lemon zest.

Sarah’s Tips:

• No ice cream maker? A fork and a little patience are all you need — stir every 30 minutes to break up ice crystals.

• Herb swap: Basil or mint also pair beautifully with lemon if you don’t have thyme.

• Make it fancy: Serve in chilled glasses with a sprig of thyme and a twist of lemon peel.

Nutrition (Per Serving – based on 4 servings):

• Calories: 95

• Carbohydrates: 24g

• Sugars: 19g

• Protein: 0g

• Fat: 0g

• Fiber: 1g