For the sorbet with green tea and lemon wafers, put sugar in a small saucepan and dissolve in 250 ml of water. Bring to a boil and empty the sugar solution into a bowl. Add thyme and 1 tablespoon lemon zest. Let cool and cover and refrigerate for at least 4 hours – preferably overnight.
Pour hot water over tea leaves and steep for 4-5 minutes. Remove tea leaves, let cool.
Mix green tea with the lemon thyme syrup and lightly beaten egg whites and place in the freezer. Freeze for at least 4 hours, stirring repeatedly with a fork during this time.
For the waffles, beat butter and sugar until fluffy, then stir in lemon zest and egg. Finally, add flour, salt and stir in pistachios. Form the dough into a roll, wrap with plastic wrap and let rest in the refrigerator for at least 3 hours. Then cut the dough roll into thin slices.
Butter a baking sheet and place the dough slices on it. Bake in the preheated oven at 180 °C for about 12 minutes – be careful not to let the waffles get too dark. Put them on a cooling rack and let them cool down.
Serve the green tea sorbet with the lemon thyme waffles.