Minted lemongrass sorbet

1 servings

Ingredients

Quantity Ingredient
3 Stalks fresh lemongrass; outer leaves
; discarded and root
; ends trimmed
3 cups Water
¾ cup Fresh mint leaves; washed well and
; spun dry
¾ cup Sugar

Directions

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.

Yield: about 3 cups

Converted by MC_Buster.

Per serving: 610 Calories (kcal); 0g Total Fat; (0% calories from fat); 2g Protein; 155g Carbohydrate; 0mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 10 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9355 Converted by MM_Buster v2.0n.

Related recipes