Blueberry and lemon sorbet

SERVES 8 Prep 15 mins ● 115g caster sugar

● 8 sprigs fresh thyme, plus extra leaves to garnish

● 155ml freshly squeezed lemon juice, plus 1 tsp grated lemon zest

● 400g frozen blueberries, plus handful of extra blueberries (thawed) to serve 1 Put sugar, thyme sprigs and 175ml of cold water in a small pan. Bring mixture to boil over high heat, then reduce heat to low and simmer for 5 mins. Remove from heat and allow to cool, then transfer to fridge for about 1 hr. 2 Discard thyme, then pour mixture into a blender. Add lemon juice and blueberries and blend until smooth. Transfer to an ice-cream machine and churn for 1 hr until mixture is a sorbetlike consistency. Transfer to a freezersafe container and freeze until ready to serve. If you don’t have an ice-cream machine, put mixture into a freezerproof container, cover and freeze for 2 hrs. Fork over to break up ice crystals and freeze for 1 hr. Repeat until it reaches sorbet-like consistency. 3 Remove from freezer 15 mins before serving, to soften slightly, then scoop into bowls and serve with extra zest, blueberries and thyme.