Guest guest Posted February 13, 2009 Report Share Posted February 13, 2009 @@@@@ Minted Lemongrass Sorbet 3 stalks fresh lemon grass, outer leaves discarded and root ends trimmed 3 cups water 3/4 cup fresh mint leaves, washed well and spun dry 3/4 cup sugar Thinly slice as much of lemon grass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemon grass, 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. Makes 3 cups Source: Gourmet magazine Formatted by Chupa Babi: Feb 2009 ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2009 Report Share Posted February 13, 2009 oh that sounds fabulous. I will try it with agave.On Feb 13, 2009, at 9:51 AM, Chupa Babi wrote:@@@@@Minted Lemongrass Sorbet3 stalks fresh lemon grass, outer leaves discarded and root ends trimmed 3 cups water 3/4 cup fresh mint leaves, washed well and spun dry 3/4 cup sugar Thinly slice as much of lemon grass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemon grass, 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. Makes 3 cupsSource: Gourmet magazineFormatted by Chupa Babi: Feb 2009----- jennifer trumpjennifur Quote Link to comment Share on other sites More sharing options...
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