210 Elizabeth Street
New York, NY 10012

Fromage Blanc and Thyme Sorbet
Chef Brad Farmerie of Public – New York, NY
Adapted by StarChefs

Yield: 2 ¼ quarts


    Sorbet syrup:
  • 1¼ cups sugar
  • 1½ cups water
  • ½ cup light corn syrup
  • 24 ounces fromage blanc
  • 1 ¼ cup sorbet syrup
  • 1 cup lime juice
  • 8 sprigs of fresh thyme, off the stem and finely chopped
For syrup:
Bring sugar, water and corn syrup to a boil in a medium pot. Cool to room temperature.

For sorbet:
Mix fromage blanc, sorbet syrup, and lime juice together. Process mixture in a Pacojet canister or conventional ice cream machine according to the manufacturer’s instructions. Fold in finely chopped thyme.


Published: August 2004