Ginger Lemongrass Infused Coconut Sorbet |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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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. Ingredients:
1 cup water |
1 cup sugar |
1 (14 ounce) can unsweetened coconut milk |
1 1/2 cups water |
1 cup fresh lemongrass, chopped |
1/4 cup fresh ginger, peeled and minced |
Directions:
1. Make simple syrup by combining the water and sugar in a heavy saucepan and bring to a boil over high heat.
2. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes.
3. Remove from heat and allow to cool slightly.
4. In a medium saucepan, combine the coconut milk, water, lemongrass, and ginger and bring to a boil.
5. Reduce heat to low and simmer 10 minutes, stirring occasionally.
6. Remove from heat, then add the simple syrup and stir well.
7. Strain mixture through a fine mesh strainer into a clean container.
8. Cool in the refrigerator at least 2 hours.
9. 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.
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