Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in an ice cream machine to make sorbet. Jean-Georges Vongerichten first developed this breezy lemon-thyme ice for F&W, then started serving it as a special at his Mercer Kitchen in Manhattan's Mercer hotel. "Lemon-thyme, that's my guy," Vongerichten says. "I would use rosemary too."
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6 ounces strawberries, halved, or sliced if large
6 ounces raspberries
6 ounces blueberries
6 ounces sweet cherries, halved
Thyme sprigs, for garnish
How to Make It
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.
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.
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