INGREDIENTS

10 sprig mint

4 tsp. mint sprigs

3 sprig thyme

3 c. sugar

3 c. lemon juice

1 tsp. lemon zest

 DIRECTIONS

1. Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately — starting with plain and ending with thyme — in an ice cream maker according to manufacturer’s instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm — about 1 hour.

Tips & Techniques

In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest. Timesaver: Slightly soften 2 cups of your favorite lemon sorbet and stir in the finely chopped mint or fresh-grated lemon zest.