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.