Thyme leaves simmer into an agave syrup that gets pureed, strained, and sharpened with fresh lemon juice before meeting tart granny smith apples in a bracing, herb-tinged sorbet.
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In 2 1/2 quart pot over medium flame, thyme leaves, agave, water, and salt for 15 minutes .
Remove pot from flame. Pour mixture into blender and puree to combine. Strain and set aside in medium bowl.
In separate bowl, combine juiced lemons with agave-thyme mixture.
Juice apples in Champion juicer and combine with lemon juice and agave-thyme mixture.
Transfer mixture to ice cream machines and freeze until scoop-able consistency is achieved. Transfer sorbet to 9-pan and freeze forty minutes to one hour or until sorbet firms up.
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