Minted Lemongrass Sorbet

Recipe Ingredients

3		Fresh lemongrass stalks - outer leaves
		Discarded, root ends trimmed
3 cups	711ml	Water
3/4 cup	30g / 1.1oz	Fresh mint leaves - washed well,
		And spun dry
3/4 cup	148g / 5.2oz	Sugar

Recipe Instructions

Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemongrass, covered, 5 minutes. Add mint and simmer, uncovered, 1 minute. Remove pan from heat and add sugar, stirring until dissolved.

In a blender puree mixture and strain through a fine sieve into a bowl, pressing hard on solids. Chill syrup, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.

This recipe yields about 3 cups.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9355) - from the TV FOOD - NETWORK

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