Ingredients
- 10 sprig(s) mint, stemmed
- 4 teaspoon(s) mint sprigs, finely chopped
- 3 sprig(s) thyme
- 3 cup(s) sugar
- 3 cup(s) lemon juice
- 1 teaspoon(s) lemon zest, finely grated
- 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.
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.
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