Lemon Grass-Coconut Sorbet

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.

Yield: Makes about 1 quart; 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 25%
  • Protein: 1.2g
  • Fat: 8.2g
  • Saturated fat: 7.1g
  • Carbohydrate: 58g
  • Fiber: 0.0g
  • Sodium: 104mg
  • Cholesterol: 0.0mg

Ingredients

  • 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)

Preparation

  1. 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. 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. 3. Whisk in coconut milk. If mixture is lumpy, pour through a fine strainer.
  4. 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.
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