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3 stalks fresh lemongrass, outer leaves discarded and root ends trimmed
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.
Posted by Karen Gall
Nutritional Info Per Serving: N/A
3 cups water
3/4 cup fresh mint leaves, washed well and spun dry
3/4 cup sugar