• In a small pot bring the water to and sugar to the boil and ensure the sugar has dissolved. Take it off the heat and add the thyme stalks. Give them a light bash to bruise them and release the aromatics. All the liquid to cool and infuse further.
• Add the 2 cups of lemon juice, lemon zest and limoncello and cover and cool in the fridge. You can make this the day before.
• When you are ready to make the ice cream, strain the liquid into your ice cream machine and process. A few minutes before its ready to come out, beat an egg white to soft peaks and add it to the mix. Once. It totally incorporated, decant the sorbet into a chilled metal container and free to firm up further.

How to make the gin and tonic with lemon sorbet:

• Add 3 blocks of ice to a glass, then top with 2 small scoops of thyme-infused lemon sorbet and pour over a tot of gin. Top with tonic water (I like the very fizzy texture of Schweppes) and garnish with a slice of lemon and a sprig of fresh thyme. Give it a stir and enjoy!