Ginger Lemongrass Infused Coconut Sorbet – a delicious recipe with water, sugar, unsweetened coconut milk, water, fresh lemongrass, fresh ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make simple syrup by combining the water and sugar in a heavy saucepan and bring to a boil over high heat.
2
Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes.
3
Remove from heat and allow to cool slightly.
4
In a medium saucepan, combine the coconut milk, water, lemongrass, and ginger and bring to a boil.
5
Reduce heat to low and simmer 10 minutes, stirring occasionally.
6
Remove from heat, then add the simple syrup and stir well.
7
Strain mixture through a fine mesh strainer into a clean container.
8
Cool in the refrigerator at least 2 hours.
9
Pour into an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
238
kcal
Calories
1
g
Fat
60
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup water, 1 cup sugar, 1 (14 ounce) can unsweetened coconut milk, 1 1/2 cups water, and more.
Yes, Ginger Lemongrass Infused Coconut Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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