Lemon Sorbet

Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately -- starting with plain and ending with thyme -- in an ice cream maker according to manufacturer's instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm -- about 1 hour.