Blueberry-Meyer lemon sorbet with thyme

This gorgeously-hued dessert highlights the unique flavor of aromatic Meyer lemons, which are a hybrid cross of a regular lemon and a mandarin orange. We serve it in hollowed-out lemon halves for a pretty presentation. One large lemon will typically yield 2 to 3 tablespoons juice and 2 teaspoons zest. Don't let the prized zest of Meyer lemons go to waste. Before you juice the lemons, remove their flavorful zest with a zester or fine micro grater and save it to use in other recipes. Spread it out in single layer on a piece of waxed paper or parchment and place it in the freezer. Once frozen, transfer the zest to a small zippered bag and keep it in the freezer. You can easily measure out just what you need for recipes.