For an easy, light and luscious flavor that matches the warming season, try this ice cream machine sorbet. The flavor combination, undeniably refreshing, comes from the first taste of heaven I experienced in a gourmet cooking class.
Total time: 1 hour (excluding chilling time)
3 cups water (or any non-dairy liquid)
⅓ cup white sugar
5 stalks lemongrass, roughly chopped
½ cup fresh mint
⅓ cup coconut milk (optional)
Pour 3 cups water and ⅓ cup sugar into a heavy saucepan and heat over medium heat, stirring occasionally until sugar is completely dissolved. Meanwhile, wash mint and wash and chop lemongrass.
Add lemongrass and simmer, uncovered, for two minutes.
Add fresh mint and simmer, covered, for five minutes.
Cool mixture until it reaches at least room temperature (overnight in the fridge is often easiest).
Blend or process mixture, then strain through a fine mesh strainer to remove lemongrass. If desired, drizzle in coconut milk for added flavor and depth. Ready ice cream machine.
Churn mixture until fully frozen and pulling away from the sides of the maker, approximately 25 minutes. If not using an ice cream machine, pour mixture into a freezer-safe dish, cover, and chill. Be sure to check every half hour or so, and, using a fork, break up forming ice crystals into smaller pieces for softness.
Freeze mixture, and if necessary, churn once more for smooth texture.
When preparing to serve, allow to warm for 15-25 minutes. Serve with a drizzle of honey, if desired, and a sprig of mint.