Lime Ginger And Lemongrass Sorbet Food

LIME, GINGER, AND LEMONGRASS SORBET

Lime, Ginger, and Lemongrass Sorbet image

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

Ingredients

2 thick lemongrass stalks, cut into 2-inch pieces
2 cups (400 grams) sugar, plus more as needed
1/2 cup fresh ginger juice (from about 160 grams peeled fresh ginger; see Cooks' Note)
1/2 cup fresh lime juice (from about 8 limes)

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.

MINTED LEMONGRASS SORBET

Minted Lemongrass Sorbet image

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

Ingredients

3 stalks fresh lemongrass, outer leaves discarded and root ends trimmed
3 cups water
3/4 cup fresh mint leaves, washed well and spun dry
3/4 cup sugar

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.

MANGO AND GINGER SORBET

Mango and Ginger Sorbet image

I love Sorbet. It's great for getting rid of any old fruit that needs eating. So you can think of this recipe as a mold. What you need is a base syrup- the water and the sugar, a flavour- blended up fruit, lemon/lime juice, whatever. If you want you can also add a contrasting flavour, in this case, the ginger. You can use your imagination with this one, but as a base, you can't go wrong with mango and ginger- yum!

Provided by Lieutenant Ducky

Categories Frozen Desserts

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups water
1 cup sugar
2 ripe mangoes
2 -3 tablespoons fresh ginger
2 teaspoons jasmine tea leaves

Steps:

heat water and sugar. add jasmine and 1 tablespoon ginger (chopped into pea sized pieces) when simmering. allow to boil for one minute, and then cool.
peel mangos and take the core out.
blend with the rest of the ginger.
strain the syrup and add to the mango. add the candied ginger here too. blend.
pour into a container, cool, then freeze.
when semi-solid, mash with a fork and refreeze.
when fully frozen, blend, then freeze again for at least 2 hours before serving.
keeps well for about 1 1/2 weeks.

Nutrition Facts : Calories 87.7, Fat 0.1, Sodium 1.4, Carbohydrate 22.7, Fiber 0.6, Sugar 21.8, Protein 0.2

LIME SORBET PARFAITS

Lime Sorbet Parfaits image

This is a light, fruity and fresh dessert. This recipe used a large can of peaches, I'm not sure of the weight so I guessed. This recipe classifies for the New Zeland region for Zaar World Tour 5 as it contains tropical fruits commonly found there.

Provided by Mami J

Categories Frozen Desserts

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (15 ounce) can peach halves in syrup
1/2 lb strawberry, chopped
2 kiwi fruits, peeled and chopped
1 quart lime sorbet
fruit slices, to garnish (strawberry, kiwi, orange, etc)

Steps:

Drain the peaches, reserving 1 cup syrup. Chop peaches.
Divide about 2 tbs of each fruit among 4 parfait glasses. Drizzle with some of the reserved peach syrup. Top with a layer of sorbet. Repeat layers, finishing with a scoop of sorbet. Garnish with a slice of fruit.
Place in freezer if not serving immediately, but do not store longer than an hour.

Nutrition Facts : Calories 120.1, Fat 0.5, Sodium 8.1, Carbohydrate 31.1, Fiber 3.7, Sugar 25.9, Protein 1.3

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