Food Recipes Desserts Frozen Desserts Lemon-Thyme Sorbet with Summer Berries Be the first to rate & review! 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." By Jean-Georges Vongerichten Jean-Georges Vongerichten Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on July 24, 2018 Rate Print Share Photo: © Frances Janisch Active Time: 20 mins Total Time: 3 hrs 30 mins Yield: 4 Ingredients Lemon-Thyme Syrup 6 ounces strawberries, halved, or sliced if large 6 ounces raspberries 6 ounces blueberries 6 ounces sweet cherries, halved Thyme sprigs, for garnish Directions 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. Make Ahead The sorbet can be frozen for up to 3 days. Originally appeared: September 2006 Rate It Print