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.
REFRESHING LEMON-GINGER DRESSING
This dressing is wonderfully light and tangy; serve over salad. It goes perfect with my squished kale salad (see my recipe box for this). Made as directed, this recipe is gluten free, wheat free, soy free, dairy free, and corn free. I use my Vitamix® to blend the dressing together. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 2 g, Fat 20.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 73.8 mg, Sugar 0.5 g
LEMONGRASS, KAFFIR LIME AND GINGER MOJITO
Make and share this Lemongrass, Kaffir Lime and Ginger Mojito recipe from Food.com.
Provided by momaphet
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Syrup: place the water and raw sugar in a saucepan over a medium low heat. Stir to dissolve the sugar. Remove from the heat and add the lemongrass, ginger and kaffir lime leaves. Leave for a couple of hours or overnight before straining. The syrup will keep in a sterilised bottle for around 2 weeks.
- Mojito: place the syrup, lime and rum in a glass and muddle with a muddling stick to release all the juice from the lime. If you don't have a muddling stick you can use the end of a wooden spoon.
- Place the mint leaves in your hand and clap them together. Rub the mint leaves around the rim of the glass before popping them in the glass.
- Top with ice and sparkling water. Stir to make sure everything is well mixed, and garnish with lime wheels, a mint sprig and a lemongrass stalk.
Nutrition Facts : Calories 513.5, Fat 0.2, Sodium 10.5, Carbohydrate 110.6, Fiber 2.8, Sugar 101.5, Protein 0.7
LEMONGRASS GINGER SAUCE
This vibrant lemongrass ginger sauce recipe uses ginger, lemongrass and just a touch of celery leaves to add freshness to seafood or chicken.
Provided by Hank Shaw
Categories Sauce
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
- Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt-add some if you need it.
- Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.
Nutrition Facts : Calories 191 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 160 mg, Sugar 4 g, Fat 10 g, ServingSize 1 jar (4 servings), UnsaturatedFat 0 g
LEMONGRASS, LIME LEAF AND GINGER DRESSING
A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre
Provided by lindseylcw
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
- Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
- Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.
LEMONGRASS DRESSING
Provided by William Norwich
Categories condiments, project
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and stir until sugar dissolves.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1308 milligrams, Sugar 13 grams
CREAMY GINGER LIME DRESSING
This is a variation of Recipe #23478. I adjusted the recipe to what I had on hand and we loved it - my mother-in-law especially! I had to get it down so we could duplicate it again!
Provided by cook from scratch
Categories Salad Dressings
Time 5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and mix well with wisk.
- Refrigerate 1 hour before use.
LIME AND GINGER DRESSING
Categories Condiment/Spread Ginger No-Cook Low Fat Quick & Easy Salad Dressing Lime Summer Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
LEMONGRASS AND GINGER DRINK
Lemongrass and ginger drink is served in spas and resorts across Southeast Asia. It is a simple 3 ingredient drink which can be served either hot or cold.
Provided by TheSocialNomad
Categories Beverages
Time 27m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Put water, lemongrass and ginger into a pot. Cover and bring to a rolling boil. Lower heat and continue to boil for another 20 minutes.
- The ginger will begin to bloom and fragrant. The tea will have reduced to 3 cups.
- Add in brown sugar and stir until dissolved.
- Remove from heat and serve immediately or left to cool and topped with ice cubes before serving.
Nutrition Facts : Calories 52.4, Sodium 18.1, Carbohydrate 13.5, Sugar 13.4
LEMONGRASS SAUCE
Provided by Florence Fabricant
Categories condiments, side dish
Time 30m
Yield 1 1/2 cups, about 8 servings
Number Of Ingredients 10
Steps:
- Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
- Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
- Stir in the cilantro, scallions and chilies to taste.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 709 milligrams, Sugar 4 grams
GINGER LIME SALAD DRESSING
From Crazy Sista Cookbook by Lulu Buffet. This is a great dressing, it keeps well, and is also yummy over blackened grouper or on a grilled shrimp salad. Can also be used as a great marinade for grilling chicken or fish. Cook time is chill time.
Provided by cajunhippiegirl
Categories Salad Dressings
Time 2h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a glass jar or plastic container.
- Shake well until dressing is combined.
- Refrigerate until ready to use.
- Shake well before serving.
- Keeps well in refrigerator.
KUMQUAT-LEMONGRASS DRESSING
This recipe for kumquat-lemongrass dressing goes perfectly with grilled chicken, two recipes courtesy of chef Jean-Georges Vongerichten.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 11
Steps:
- Place lime juice, vinegar, and sugar, in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, add lemongrass and lime leaves; steep until cool. Strain through a fine mesh sieve, discarding solids, and set aside.
- Heat oil in a medium skillet over medium heat. Add shallots and ginger, and cook, stirring, until almost tender, about 30 seconds. Add kumquat slices and reserved lime juice mixture. Bring mixture come to a simmer and cook for 30 seconds. Season with salt and let cool slightly before using.
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