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Lime Mint Thyme Blackberry Sorbet
So this went well. Thyme came in at the last minute. (queue punch line rim shot)
It’s a rather refreshing sorbet with an herbaceous plot twist. The lime smacks you, the thyme soothes you, the sweetness of the blackberry evens out the citrus-y punch, and then the mint cools you down just in time for your next smack!
This sorbet is definitely a palate cleanser. Use it between multiple course meals. I think it’s best as a finisher for something heavy like a steak. Whatever you choose, you really can’t go wrong with this one. It even pleases those who wish to avoid the caloric intake of ice cream.
Outside of all this critical discussion, it’s just plain good and pleasing. Even better is that it’s super duper easy to make. A cup of this and that, a chop of this and that, throw in some blackberries, and it’s a party.
This recipe requires an ice cream maker. You’re going to want to use fresh thyme for this. If you’re planning to make this on short notice, you will need 2-3 hours for chilling before you can churn. No shortcuts!
1 cup water
1 cup sugar
1 cup lime juice
1/4 tsp fresh thyme
Scant teaspoon lime zest
2 Tablespoons fresh mint leaves, coarsely chopped
First, take some of the sugar – about a tablespoon – and some of the thyme in a small bowl. Rub it together using your fingers. We’re just transferring the oil/flavor of the thyme to the sugar. You can also muddle, but you want to employ a very light approach as too much muddling could result in a soapy aftertaste later on.
Add the water, sugar, lime juice, and thyme to medium heavy-bottomed pot and bring to a simmer over medium heat. We want “simmer” not boil. Boiling could result in overcooking the mixture or burning it.
Put a lid on the pot and lower the heat. Cook 3-5 minutes making sure all of the sugar is dissolved.
Remove from the heat, and pour through a sieve into a bowl. We’re straining the thyme out.
Add the mint, and allow to cool for 20 minutes.
Add lime zest.
Chill. You and the sorbet (o:. I leave mine in the pot, or put it in a glass container in the fridge for about 3 hours.
Freeze in the ice cream maker.
This is ready to go right out of the maker, but you may want a firmer product so it doesn’t melt so quickly. Freeze for about an hour, maybe 2.