Recipe and Photo By Lisa Riznikove

This is hands down the best lemon sorbet we've ever made. In this recipe Meyer lemon is complimented by the fresh herbal and floral qualities of Herbalicious Syrup for an over the top sophisticated sorbet. It's perfect for a dinner party where you want an elevated but simple desert, but it's also just so delicious our kids love to eat it right out of the container. No Meyer lemons in your area? No worries we've got a little hack for that below. We also have a trick for making this without an ice cream maker so now you have no excuses. 

What makes this really special is the Herbalicious Syrup. The mixologists at Pink House Alchemy wait until the first warm rain to go out and start picking the herbs for this magical concoction. They carefully select fresh mint, lavender, rosemary and thyme at that moment in the Spring when everything is fresh and new and then they bottle it up for you. Herbalicious is simply transformative in so many things from drinks to sweets. 

Meyer lemon, with it's unique tart/sweet flavor is much beloved by chefs and it is so important that it has been boarded onto the Slow Food Ark of Taste. You can read more about the history of the Meyer lemon on our blog. It is not widely planted commercially but back yards in California are filled with these prolific trees. With bags and bags of them to go through we often turn to cookies, lemon bars and lots of lemonade but this sorbet is really the pinnacle of Meyer goodness. 

Meyer Lemon Substitute

If you can't get your hands on some Meyer lemons use a combination of 3/4 lemon juice and 1/4 mandarin orange juice or in a pinch regular orange juice. 


1/3 Cup Herbalicious Syrup

1 Cup Water

1 Cup Sugar

4 sprigs thyme (divided)

2 cups Meyer lemon juice (about 10 lemons)

Zest from 3 Meyer lemons


1. Combine water, sugar, 2 sprigs of thyme and the zest of one Meyer lemon in a sauce pan and heat to a gentle boil for 3 minutes. Remove the thyme stems and allow to cool completely in the refrigerator.

2. Combine Herbalicious syrup, the simple syrup you made in step 1, lemon juice, lemon zest and the leaves from the remaining thyme sprigs.

3.  Pour the entire mixture into an ice cream maker or use our hack below to form the sorbet. 

Making Sorbet Without An Ice Cream Maker

You will need a fork and a shadow container like a plastic tub or cake pan that can fit all of the liquid mixture.

1.  Pour the sorbet mixture into the pan and place in the freezer.

2. Wait 30-45 minutes.

3. Stir the mixture with a fork

4. Repeat steps 2 and 3 until it starts to get somewhat fluffy.  At this point stir it more and start to mash it down into the container, continuing to stir every 30 minutes until it is completely frozen and a sorbet consistency.

5. Place the sorbet in an airtight container in the freezer until you are ready to serve it.

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Black Tepary Bean and Smoked Salmon Salad
Black Bean and Smoked Salmon Salad

Three Sisters Sopes
Three Sisters Sopes

In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on ancestral traditions to create a vegan sope that nourishes the soul as much as the body. 

Vegan Cajun Red Beans
Vegan Cajun Red Beans

This 100% vegan version of the cajun classic will fool even the most ardent meat eaters! It's been tested and approved by our Baton Rouge taste testers and they give it an enthusiastic thumbs up.

SAVE 10%