Blueberry sorbet with thyme

Puree the berries and strain them. Bring to the boil 375 g of sugar (or 300 g of sugar and 75 g of grape sugar) with 300 ml of water. Stir until the sugar is dissolved and allow to reduce slightly to a syrup. Allow to cool.

Mix the sugar syrup with the fruit puree, the berry juice and the chopped thyme. Put this mixture in a freezer box and put in the freezer.

Stir after about 45 minutes with a fork and then repeat 4 times every 30 minutes. Puree with a hand blender and continue to freeze for about 1 hour.