Recipe courtesy of Gourmet Magazine

Minted Lemon Grass Sorbet

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  • Total: 20 min
  • Prep: 20 min
  • Yield: about 3 cups
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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


  1. 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.

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