it’s been feeling a bit like summer down here so i thought i’d put our csa lemongrass to good use with a sorbet recipe. last year abbie ordered pineapple lemongrass sorbet at michael’s genuine and i’ve been wanting to try it ever since. but my kitchen lacked pineapple. and the ginger looked a bit lonely. i hear people complain that homemade sorbets can turn into a block of ice, so i borrowed cook’s illustrated wisdom and added a couple of teaspoons of vodka. only so it wouldn’t freeze…(wink).
lemongrass ginger sorbet
1 cup sugar (i think i might decrease this to 3/4 c next time)
4 cups water
4 stalks lemongrass, smashed and chopped
1 inch piece of ginger peeled and cut into a couple of pieces
2 teaspoons vodka
combine everything in a saucepan. bring to a boil over high heat, stirring to dissolve the sugar. boil for about 3 to 5 minutes. remove from heat and let steep for 15 minutes. strain mixture and cool to room temperature. add vodka. chill in the refrigerator. freeze in ice cream machine for 30 minutes. transfer to freezer safe container.