Bring the sugar, strawberries and water to the boil, simmer for approx. 10 mins., puree, add the thyme.
Freeze the sorbet mixture for approx. 1 hr. Remove the bowl from the freezer, beat the sorbet vigorously with a whisk. Repeat this step 3 times after each additional hour so the sorbet freezes evenly. Remove the sorbet, beat until smooth using the whisk on a hand mixer, freeze for a further 30 mins.
Boil the sugar, water and thyme in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until the sugar darkens to a hazelnut-brown caramel. Leave the thyme to cool on a sheet of baking paper. Shape the sorbet into balls and decorate with the thyme.