Lemon & blueberry sorbet with thyme
4 - 5
PersonalPoints™ per serving
5 hr 25 min
Looking for an alternative to ice cream? This combination of juicy blueberries, punchy lemon and fragrant thyme makes for a deliciously refreshing summer pud
Lemon Juice, Fresh
½ zest(s) of 1, 1 teaspoon
400 g, frozen
1 portion(s), medium, a handful to serve
- Put the sugar, thyme sprigs and 175ml cold water in a small pan. Bring the mixture to a boil over a high heat, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool, then transfer to the fridge to cool completely – this will take about 1 hour.
- Discard the thyme, then pour the mixture into a blender. Add the lemon juice and blueberries, then blend until smooth. Transfer to an ice cream machine and churn for 1 hour, until the mixture is a sorbet-like consistency. Transfer to a freezer-safe container and freeze until ready to serve. If you don’t have an ice cream machine, put the mixture into a freezer-proof container, cover and freeze for 2 hours. Fork over to break up the ice crystals and freeze for 1 hour. Repeat until it reaches a sorbet-like consistency – this could take up to 5 hours.
- Remove from the freezer 15 minutes before serving, to soften slightly, then scoop into bowls and serve with the extra zest, blueberries and thyme.
If you like, reserve the lemon shells after juicing. Scoop out any leftover pulp and pith, then spoon the sorbet into the cases before serving.