Photo of Lemon & blueberry sorbet with thyme by WW

Lemon & blueberry sorbet with thyme

4
4
4
SmartPoints® value per serving
Total Time
5 hr 25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
Looking for an alternative to ice cream? This combination of juicy blueberries, punchy lemon and fragrant thyme makes for a deliciously refreshing summer pud

Ingredients

Caster Sugar

115 g

Thyme, Fresh

8 sprig(s)

Lemon Juice, Fresh

155 ml

Lemon(s)

½ zest(s) of 1, 1 teaspoon

Blueberries

400 g, frozen

Blueberries

1 portion(s), medium, a handful to serve

Instructions

  1. 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.
  2. 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.
  3. Remove from the freezer 15 minutes before serving, to soften slightly, then scoop into bowls and serve with the extra zest, blueberries and thyme.

Notes

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.

Start eating better than ever!