Raspberry Thyme Sorbet: A beautiful pairing for the end of summer. 

We finished off that bottle of Rosé tonight: sitting out on our lovely porch, soaking in the balmy weather and the incredible river view. It was probably one of our last dinners on the porch this year: we’re loving every moment we get outside!

Despite the weather, autumn is decidedly in the air and I wanted to make something for desert that was evocative of the change, without heating up the house on an 80+ degree day! This Raspberry Thyme Sorbet was the perfect solution.  So, between photographing and listing a gorgeous new “Travel Pretty” silk slip, I whipped up this sorbet. No, really, it was just that easy! 

Our ice cream maker recently kicked the bucket (I’ll wait…. bad pun! Awesome!), but you can make this easily without a machine. The recipe doesn’t make all that much: but it’s so sweet, a little goes a very long way. I didn’t take a photo, but I served the sorbet with some dark chocolate Milano cookies. YUMMO!

Raspberry Thyme Sorbet

Thyme Simple Syrup

• 1 cup of sugar
• 1 cup of water
• 5-6 sprigs of thyme

Sorbet Ingredients

• 2 pints of raspberries
• 1/2 to 1 cup of simple syrup

Method:

Combine sugar and water in a saucepan. Add thyme once sugar is dissolved. Heat to a simmer and cook for 2 minutes. Turn off heat and cool. Strain once cooled. 

Rinse and puree raspberries in a blender. Strain out seeds. Add 1/2 cup to 1 cup of simple syrup. You’ll need to taste. Our raspberries were so sour I had to use a full cup. But ideally, 3/4 of cup should do it! Stir until mixed. Pour into a shallow bowl and place in the freezer for at least 2 hours. If you don’t want it to “ice” up, stir every 30 minutes until frozen. I’m far too distracted for that, I just placed the pan in the freezer until I was ready to serve and then scooped it out with a tiny ice cream/cookie dough scoop.

Enjoy!