1. Bring the sugar, water, and lemon rind to a boil in a heavy saucepan over medium-high heat. Boil briskly, without stirring, for 5 minutes until sugar is dissolved, pushing any crystals that form on the sides of the pan back down into the water. Then reduce heat to a simmer, give a good stir, and simmer for 5 minutes longer. 2. Remove from heat. Add the thyme leaves to the syrup, cover, and leave to steep for 1 hour. 3. Strain through a fine-mesh sieve, discarding the lemon rind and thyme leaves. Stir in the lemon juice. Cover and refrigerate until thoroughly chilled. Transfer to an ice-cream maker and freeze according to the manufacturer's instructions. 4. If you don't have an ice-cream maker, transfer the mixture to a freezer-proof container. Freeze for one hour, then beat thoroughly with a hand-held mixer (at this point, add the beaten egg white for a lighter texture). Repeat twice more. 5. Use a melon-baller to scoop into pretty dessert glasses. The sorbet should be served as soon as it is made. ---------------------------------------------------------------------------
Nutrition
Ingredients
