Lemon-Thyme Sorbet with Summer Berries
(from msmar’s recipe box)
Make Ahead
The sorbet can be frozen for up to 3 days.
Ingredients
- Lemon-Thyme Syrup
- 6 ounces strawberries, halved, or sliced if large
- 6 ounces raspberries
- 6 ounces blueberries
- 6 ounces sweet cherries, halved
- Thyme sprigs, for garnish
Directions
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Pour the Lemon-Thyme Syrup into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the lemon-thyme sorbet to a plastic container, cover and freeze.
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Shortly before serving, in a bowl, toss the berries with the cherries. Scoop the sorbet into bowls. Spoon the berries on top, garnish with the thyme sprigs and serve.