Wednesday, March 18, 2009

Lemongrass Coconut Sorbet

Lemongrass Coconut Sorbet

this is from myrecipe.com here

I made this as an afterthought for a fairly involved Thai meal - it was quick and easy and it was the best part of the dinner.

Yield

Makes about 1 quart; 4 to 6 servings

Ingredients

  • 10 stalks fresh lemon grass (about 12 oz.), rinsed
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • 1 cup coconut milk (stir before measuring)

Preparation

1. Peel toughest outer layers from lemon grass; discard. Cut into 1/2-inch lengths. In a 2- to 3-quart pan over high heat, combine lemon grass, sugar, salt, and 2 1/2 cups water. Stir until liquid comes to a boil. Reduce heat; simmer, stirring occasionally, until light golden, about 20 minutes.

2. Pour through a fine strainer into a bowl, pressing on solids; discard solids. Nest bowl in a larger bowl of ice water and stir syrup until cool, about 5 minutes. Stir in lemon juice.

3. Whisk in coconut milk. If mixture is lumpy, pour through a fine strainer.

4. Pour into an ice-cream maker (at least 1 qt.) and freeze. Scoop into bowls or, for a firmer consistency, freeze airtight up to 3 days.

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