VeganDairy-freeGluten-freeVegetarian Sorbet
Vegan Meyer Lemon Thyme Sorbet
A vegan sorbet with Meyer lemon and thyme.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 ml | 1 tbsp | invert sugar or corn syrup | |
| 240 ml | 1 cup | water | |
| 100 g | ½ cup | white sugar | |
| 6 sprig | 6 sprig | thyme | |
| 180 ml | ¾ cup | meyer lemon juice | |
| zest of 2 lemons | |||
| pinch of salt |
Ingredients
Method
- Put the syrup, water, sugar and thyme in a medium saucepan. Whisk together.
- Bring to a simmer over a medium heat.
- Take out the thyme sprigs.
- Whisk in the lemon juice, lemon zest and salt.
- Take off the heat and pour into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: SORBET Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select sorbet.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 122 kcal
- Fat
- 0.1 g
- of which saturates
- 0 g
- Carbohydrate
- 32 g
- of which sugars
- 30 g
- Fibre
- 0.1 g
- Protein
- 0.2 g
- Sodium
- 45 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
Ask AI about this recipe
Ask AI