As the weather warms up, sorbets can cool you down with much less fat and sugar than ice cream. Our volunteer, Adriane Lepage, created a delicious and healthy sorbet combining the delightfully zesty lemon and the woodsy flavor of thyme.

Makes approximately 3 cups

Meyer Lemon-Thyme Sorbet

Ingredients:

• 1 cup agave nectar
• 1 cup water
• 4 sprigs fresh thyme
• 1 cup fresh Meyer lemon juice (approximately 3 large or 5 small lemons)
• Zest of one Meyer lemon

Instructions:

Combine the agave and water in a small saucepan, whisking over medium low heat just until combined and no longer cloudy. Remove from heat. Stir in the whole springs of thyme, cover, and let sit for at least 2 hours or as long as overnight.

Remove the thyme sprigs. Add the lemon juice and zest and chill in the refrigerator until cold.

Once cold, freeze in your ice cream maker according to manufacturer’s instructions. If you do not have an ice cream maker, pour the mixture into a shallow baking dish and freeze until semi-solid. Fluff the sorbet with a fork, then transfer to a freezer-safe storage container and freeze until solid.

For a colorful and delicious addition, top the sorbet with fresh berries, when in season.

Enjoy!

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