Confession: I’ve had an ice cream maker for over a couple of years now, and I’ve barely used it and I’d honestly forgotten how much fun it is to make your own ice cream.  Sorbet counts.  I figured my best bet was to use some of the ingredients that I already love in my first foray into this new culinary creation (alliteration is fun!).  Blueberries are in bloom through late summer so now’s the perfect time to incorporate these little gems in any dessert.  The Honeysuckle Vodka was really just an excuse to use what was leftover from this recipe.  But it definitely gave the sorbet a slight sweetness that cut the earthiness of the thyme flavor, so that the herb wasn’t too overpowering.  I’m definitely going to be firing up my ice cream maker more now that I’ve rediscovered it.  I’m already planning out many more new flavors.  Can’t wait to share them with you all.

Boozy Blueberry Honeysuckle Thyme Sorbet

Ingredients:
4 cups of blueberries
1 Tbsp fresh lemon or lime juice
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 cup water
4 sprigs fresh thyme
1/4 cup honeysuckle vodka (I recommend Cathead)

Directions:
1.  In a blender, puree blueberries; add lemon or lime juice and transfer to a refrigerator to chill
2.  In a saucepan, add sugar and water and bring to a boil; whisk until sugar is disolved; continue cooking until mixture coats the back of a spoon
3.  Remove from heat and add thyme sprigs to suacepan; set aside until room temperature, then chill in refrigerator
4.  Once both mixtures are chilled, mix 3/4 cup of the sugar mixture (simple syrup) with the pureed blueberries, and add the vodka; mix well
5.  Pour the mixture through a sieve and into your ice cream maker; churn mixture according to manufacturer’s directions
6.  Transfer to freezer-safe container and chill until ready to serve

Helpful Hints: It’s best to freeze your sorbet and ice cream in a shallow container.  Otherwise you risk the middle section of your sorbet/ice cream not fully freezing.  Have a little fun with your presentation by using any leftover thyme sprigs to decorate and garnish your sorbet.