Minted Lemon Grass Sorbet

1. 1

   Thinly slice as much of lemon grass stalks as possible, discarding dried thin upper portion.

2. 2

   In a saucepan simmer water with lemon grass, covered, 5 minutes.

3. 3

   Add mint and simmer, uncovered, 1 minute.

4. 4

   Remove pan from heat and add sugar, stirring until dissolved.

5. 5

   In a blender puree mixture and strain through a fine sieve into a bowl, pressing hard on solids.

6. 6

   Chill syrup, covered, until cold and freeze in an ice-cream maker.

7. 7

   Sorbet may be made 1 week ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.