Lemon Grass Ginger Sorbet Food
LIME, GINGER, AND LEMONGRASS SORBET
Provided by Laura O'Neill
Categories Ginger Dessert Kid-Friendly Frozen Dessert Spring Summer Lemongrass Lime Juice Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
- 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
- 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
- 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.
LEMONGRASS SORBET WITH MANGO
Categories Ice Cream Machine Fruit Dessert Low Fat Frozen Dessert Mango Summer Healthy Lemongrass Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring sugar, water, and sliced lemongrass to a boil in a saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 20 minutes.
- Pour syrup through a fine sieve into a metal bowl (discard lemongrass) and chill until cold.
- Freeze syrup in ice-cream maker, then transfer to an airtight container and put in freezer to harden. Serve sorbet with mango slices.
GINGER LEMONGRASS INFUSED COCONUT SORBET
WOW! This is an amazing recipe I found while looking for something different... A little tedious to make, but well worth it! It can be served plain or is really good with strawberries soaked in wine sauce.
Provided by JaneSays30
Categories Frozen Desserts
Time 2h20m
Yield 1 qt., 8 serving(s)
Number Of Ingredients 6
Steps:
- Make simple syrup by combining the water and sugar in a heavy saucepan and bring to a boil over high heat.
- Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes.
- Remove from heat and allow to cool slightly.
- In a medium saucepan, combine the coconut milk, water, lemongrass, and ginger and bring to a boil.
- Reduce heat to low and simmer 10 minutes, stirring occasionally.
- Remove from heat, then add the simple syrup and stir well.
- Strain mixture through a fine mesh strainer into a clean container.
- Cool in the refrigerator at least 2 hours.
- Pour into an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
Nutrition Facts : Calories 208.7, Fat 11, SaturatedFat 9.7, Sodium 9.1, Carbohydrate 29.1, Fiber 0.1, Sugar 25, Protein 1.2
MINTED LEMONGRASS SORBET
Categories Blender Ice Cream Machine Dessert Freeze/Chill Quick & Easy Frozen Dessert Mint Summer Lemongrass Gourmet
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemongrass, covered, 5 minutes. Add mint and simmer, uncovered, 1 minute. Remove pan from heat and add sugar, stirring until dissolved.
- In a blender purée mixture and strain through a fine sieve into a bowl, pressing hard on solids. Chill syrup, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
LEMON GINGER SORBET
From "Cooking Light". Nice tart lemon flavour with a tangy gingery aftertaste. Took me a while to get the texture right, but that's because I made it without an ice cream machine.
Provided by Pepita
Categories Frozen Desserts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and stir in honey. Cool completely.
- Grate ginger; place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth bag over a small bowl to measure 1 tablespoon ginger juice. (When I did this step, the juice came pouring out as I grated the ginger, so I was able to skip the straining part),.
- Combine the sugar mixture, ginger juice, and lemon juice in a large bowl.
- Pour mixture into the freezer can of an ice-cream machine, and freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
- *OR* if you don't have an ice cream machine, stir the sorbet every half hour or so to as it is freezing (to break the ice crystals and prevent it from separating) until it reaches the desired consistency. You may have to run it through the blender if it freezes too solid or if it separates into its components; you may also want to take it out of the freezer and leave it in the fridge for 20 minutes immediately before serving to soften it up.
Nutrition Facts : Calories 152.3, Sodium 2.7, Carbohydrate 40.6, Fiber 0.1, Sugar 38.6, Protein 0.2
FRESH GINGER AND CITRUS SORBET
Categories Citrus Ginger Dessert Kid-Friendly Low Sodium Frozen Dessert Spring Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
- Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
- Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.
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