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Lemon Grass-Coconut Sorbet

Yield Makes about 1 quart; 4 to 6 servings
Notes: If you do not have an ice-cream maker, pour lemon grass mixture (after step 3) into a 9- by 13-inch dish and freeze just until firm, 2 to 4 hours. Scrape with a large fork to form a slushy ice; serve at once.


  • 10 stalks fresh lemon grass (about 12 oz.), rinsed
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • 1 cup coconut milk (stir before measuring)

Nutrition Information

  • calories 293
  • caloriesfromfat 25 %
  • protein 1.2 g
  • fat 8.2 g
  • satfat 7.1 g
  • carbohydrate 58 g
  • fiber 0.0 g
  • sodium 104 mg
  • cholesterol 0.0 mg

How to Make It

  1. Peel toughest outer layers from lemon grass; discard. Cut into 1/2-inch lengths. In a 2- to 3-quart pan over high heat, combine lemon grass, sugar, salt, and 2 1/2 cups water. Stir until liquid comes to a boil. Reduce heat; simmer, stirring occasionally, until light golden, about 20 minutes.

  2. Pour through a fine strainer into a bowl, pressing on solids; discard solids. Nest bowl in a larger bowl of ice water and stir syrup until cool, about 5 minutes. Stir in lemon juice.

  3. Whisk in coconut milk. If mixture is lumpy, pour through a fine strainer.

  4. Pour into an ice-cream maker (at least 1 qt.) and freeze. Scoop into bowls or, for a firmer consistency, freeze airtight up to 3 days.