Chop the nectarines, then place into a freezer bag and freeze for at least 4 hours or until completely frozen.
In a saucepan, combine water, sugar and thyme, then place over low heat and stir until dissolved.
Remove from the heat and set aside to cool completely.
Place the frozen nectarines, sugar syrup and lemon juice into a food processor (or blender) then blend until smooth (there will still be flecks of the nectarine skin).
Transfer into a freezer safe dish, then freeze for a minimum of 1 hour or until ready to serve.
To serve, place a scoop of the sorbet into glasses, top with a few fresh thyme sprigs, then top with chilled bubbly.
