You Will Need:
Lemon Thyme, 2 Tbsp, finely chopped
Sugar, ¾ cup
Lemon Zest, ¼ cup or 1 lemon
Lemon Juice, ½ cup
Water, ½ cup
Sparkling Wine, 1 bottle
Recipe Serves: 6
1. Bring water and sugar to a boil. Add lemon juice and zest and boil for an additional 2 minutes. Pour into a shallow bowl and freeze until firm.
2. Remove from freezer and puree in blender or food processor until smooth. Return to container and re-freeze
3. Using a small ice cream scooper or a teaspoon, place one scoop of sorbet in each champagne flute. Pour 3-4 oz of sparkling wine or champagne in each glass and garnish with a sprig of thyme if desired.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg