Add the honey, water, Alokozay Camomile Herb tea bag and thyme into a saucepan over medium heat, stirring until honey has dissolved. Increase the heat and bring to a boil for a minute. Put the lid on the pot, and allow to cool (covered) until it’s room temperature.
Meanwhile, puree the blueberries in a food processor until smooth. Press through a fine sieve into a bowl to discard the seeds. Make sure to press the puree hard with a wooden spoon to make sure you don’t miss anything.
Stir the blueberry puree into the honey syrup along with the Elderflower and lemon.
Add to a prepared ice cream maker and process according to manufacturers directions. After about 20 minutes in the machine, gradually pour in the lightly beaten egg white.
Transfer sorbet to a shallow container and store in the freezer until ready to serve.