Lemongrass Sorbet

It's always exciting to buy an ingredient I've never used before - in this case, lemongrass. It is indeed long and grass-like and I found it near the cilantro and other fresh herbs at my market.

As you may know, lemongrass is commonly used in Asian cooking, and it's appropriately named for the herbal-citrus essence it lends. To this sorbet, it brings a slightly citronella tinge, but I mean that in a great way - you will in no way feel you are eating a candle! Promise! It is a completely fresh and refreshing take on a classic, and if you chose to muddle it in a tall glass with a little bit of seltzer or Sprite, well, then you have got some awesome frozen lemongrassade.
Lemongrass Sorbet (print recipe)
Lemongrass Syrup:
8 stalks lemongrass
6 T sugar
6 T water

Sorbet:
1 1/4 cups water
2/3 cup fresh lemon juice
4 1/2 T sugar, or to taste

1. Bruise the lemongrass stalks by crushing them under the flat side of a chef's knife - this will release their flavor. Cut the bruised stalks into 2-inch pieces.

2. Combine the lemongrass, sugar and water in a small, heavy-bottomed saucepan and bring to a boil. Reduce the heat and simmer until the syrup is slightly thickened (almost the texture of warm honey), about 10 minutes. Remove from the heat and cool completely. When cool, strain the syrup and discard the lemongrass.

3. Combine the water and lemon juice in a bowl. Slowly stir in the sugar, one tablespoon at a time, until the liquid is sweet, but slightly tart. Stir in the cooled, strained syrup and taste. The mixture should be quite sweet - if not, add a little more sugar, keeping in mind that freezing will dull the sweetness of the sorbet. Chill the mixture for at least 1 hour, then churn in an ice cream maker, according to the manufacturer's instructions. Transfer to a freezer container, cover the surface directly with waxed paper or foil and freeze for at least 4 hours. Makes 2 1/2 cups

Recipe from Ice Cream! Delicious ice creams for all occasions by Pippa Cuthbert & Lindsay Cameron Wilson