Minted Lemongrass Sorbet Food

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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

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.

LYCHEE AND LEMONGRASS SORBET



Lychee and Lemongrass Sorbet image

Asian-influenced lychee and lemongrass sorbet has a tangy, cleantaste in this palate-cleansing treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

1 pound fresh lychees, peels and pith removed
2 tablespoons fresh lemon juice
2 cups Herb Syrup with lemongrass

Steps:

  • Process lychees and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
  • Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

MINT SORBET



Mint Sorbet image

This mint sorbet is courtesy of Jehangir Mehta of Graffiti Food and Wine Bar and is used to make Watermelon Feta Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

4 cups loosely packed mint leaves
1 cup Ridiculously Simple Syrup, plus more as needed

Steps:

  • Bring 2 quarts water to a boil in a large pot; prepare an ice-water bath and set aside. Add mint leaves to boiling water for about 30 seconds; drain and immediately transfer mint to ice-water bath. Drain and squeeze out excess water.
  • Transfer mint leaves to the jar of a blender along with simple syrup; puree until smooth. Add more simple syrup, if desired.
  • Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Keep frozen in an airtight container until ready to use, up to 3 days.

TOMATO-WATER SORBET WITH MINT



Tomato-Water Sorbet With Mint image

Provided by Jonathan Hayes

Categories     dessert

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 5

6 ripe heirloom tomatoes (about 2 1/2 pounds)
2 teaspoons Fleur de Sel or any good salt
12 branches mint leaves, stems removed
1/2 stalk of lemongrass, chopped fine
Freshly ground white pepper

Steps:

  • Remove stems from tomatoes and place in a food processor with the salt. Run for 30 seconds until well broken up, but not a purée. Add the mint. Run for 10 more seconds.
  • Place a cotton cloth (a thin towel, not cheesecloth) in the bottom of a bowl and pour the contents of the food processor into it. Bring the corners together to form a pouch and tie together with string. (The tomato water will already start to drip out.) Lift the towel 3 to 4 inches above this liquid and suspend over the bowl in a cool place. Allow tomato water to drip into this bowl overnight.
  • The next day, add the lemongrass and heat the tomato water without boiling, using a ladle to skim off any particles that rise to the surface. When the tomato water is clear, correct seasoning with Fleur de Sel and freshly ground white pepper. Refrigerate for at least 2 hours before churning in an ice-cream machine. Set up to finish in the freezer.

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

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.

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  • Trim ends from lemongrass and remove tough outer leaves. Finely chop tender parts and place in a medium saucepan. Cover with 3 cups water. Add sugar and heat on low, stirring, until sugar dissolves.
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