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Lemon Thyme Sherbet Recipe

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From Desserts by Nancy Silverton (Harper & Row), for About.com

Lemon thyme sherbet is perfect for a light dessert or as a palate cleanser in between courses.

Prep Time: 10 minutes

Ingredients:

  • 4 teaspoons grated or finely chopped lemon zest (2 lemons)
  • 1 cup fresh lemon juice (5 to 6 lemons)
  • 2 cups water
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 large branches fresh thyme

Preparation:

Place all lemon zest, lemon juice, water, sugar, corn syrup, and thyme in a stainless steel or enamel sauce pan and bring to a boil. Remove from heat, cover, and let steep 30 minutes. Strain through a fine-mesh strainer. Chill.

Freeze sherbet in an ice cream machine according to manufacturer's instructions.

Yield: 3 to 4 cups

The Author says: "Tart enough to be served as a between-course intermezzo, this sherbet also makes a light finish to a meal. Place small scoops in a champagne flute and fill the glass with ice-cold champagne." --Nancy Silverton

Recipe Source: Desserts by Nancy Silverton by Nancy Silverton (Harper & Row)
Reprinted with permission.

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