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1
Prepare lemon grass stalks by peeling off the outer husk and placing on a solid cutting board.
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2
Bruise the stalks with the back of a thick knife.
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3
Wrap each stalk in a piece of cheesecloth and tie with strings.
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4
In a stainless steel saucepan combine the water and sugar and bring to a boil, stirring once to make sure sugar has dissolved.
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5
Add one prepared lemon grass stalk and remove from heat.
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6
Allow lemon grass to steep in syrup until cooled.
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7
In a stainless steel saucepan combine heavy cream and the second prepared lemon grass stalk.
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8
Bring cream to a boil, remove pan from heat and allow to cool.
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9
Remove lemon grass stalks from cream and sugar syrup.
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10
Place yogurt in a large stainless steel bowl.
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11
Whisk in the cool lemon grass-infused cream and lemon grass syrup.
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12
Keep mixture chilled until ready to serve.
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13
Just before serving add lime juice to yogurt mixture.
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14
Adding lime juice too early will cause soup to curdle.
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15
Ladle soup into chilled bowls or flat soup plates.
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16
Place a scoop of lime granita (or sherbet) in the center of the bowl and garnish with lime zest.
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17
Additional accompaniments include gingersnap cookies and/or thinly sliced tropical fruits such as papaya or kiwi
