- 2/3 cup water
- ½ cup sugar
- 8 sprigs thyme
- 2/3 cup meyer lemon juice
- 3 cups frozen blueberries
- optional Meyer lemon zest and additional thyme for garnish
Combine water, sugar, and thyme sprigs in a small saucepan and bring to a boil. Reduce to a simmer and cook for 5 minutes.
Let cool and chill completely for an hour in the refrigerator. Remove thyme sprigs and combine syrup with lemon juice and frozen blueberries in a blender.
Purée until smooth and immediately transfer to an ice cream maker. Process according to manufacturers instructions and freeze until ready to enjoy.