Paramount Citrus

Combine gelatin and sugar in a saucepan. Stir in water and lemon juice. Cook and stir until all the sugar and gelatin dissolve. Remove from heat and add lemon zest, milk, and thyme (use only half the amount if using dry). Pour into a lasagna pan, cover, and freeze for 3 hours, until almost firm. Break the mixture into a chilled bowl and beat with an electric mixer until smooth but not melted. Pour back into the pan and cover and freeze until firm. Scoop out with ice cream scoop and garnish with a sprig of thyme and a slice of lemon.