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.