Lemongrass Cilantro Sorbet (pungent but good)

[Guest guest]

Lemongrass Cilantro Sorbet

Some people might not care for this,it's strong.

Julie

 

 

1 cup milk

1 cup water

1/2 cup sugar

5

stalks lemongrass, 1 or 2 outer leaves peeled away, coarsely chopped (yield a

generous ¼ cup)

1/2 cup cilantro leaves, gently packed (tender leaf-end stems

are okay)

1/4 cup freshly squeezed lime juice

Pinch of sea salt

1 Tbsp

Vodka (optional)

2 cloves (optional)

 

Prepare an ice bath, by placing a large bowl filled

with ice cubes in the sink.  Fill the bowl with cold water.

Put the

milk, water, sugar, lemongrass and cilantro in a saucepan.  Stir to

combine.  Bring to a boil over high heat.  Remove from the heat and

set aside to steep for 10 minutes.  Cool the mixture by placing into the

ice bath; stirring the liquid frequently.

Pour the cold mixture into a

blender or the bowl of a food processor and add the lime juice and sea

salt.  Process until lemongrass and cilantro are finely ground and

incorporated into the mixture.  Pour the mixture through a fine mesh sieve

into a bowl, extracting as much liquid as possible from the remaining

solids.  Place the mixture in the freezer bowl of an ice cream maker and

freeze according to the manufacturer’s instructions.

20 minutes before

serving, place the container with the frozen sorbet in the refrigerator to

soften.  Place a sprig of fresh mint in a chilled martini glass. 

Using a small ice cream scoop, place a scoop of the sorbet in the chilled glass,

alongside the mint sprig.  Serve immediately.

Note:  For an

optional flavor twist, add 1 tablespoon vodka and 2 whole cloves to the steeping

mixture.  The addition of the vodka and clove add a complexity and fullness

to the overall flavor, tempering the sweetness of the recipe.  The vodka

will slow the freezing process down, so allow additional time if you include it.

Serves 8 to 10.