Tea-and-Lemongrass Sorbet
Serve this chilled dessert sorbet after a grilled meal to refresh and cool your palate.
Ingredients
-
10 stalks lemongrass (about 8 ounces)
-
1 quart water
-
2 cups sugar
-
1/4 cup loose jasmine tea
-
3 tablespoons lemon juice (optional)
-
Fresh mint leaves
Directions
1.
Remove and discard any dried outer leaves from lemongrass. Chop lemongrass stalks, and transfer to a large saucepan. Add the water and sugar; bring just to boiling. Remove from heat and let stand for 15 minutes. Add tea; let stand 5 minutes more.
2.
Pour lemongrass-and-tea mixture through a fine mesh sieve or cheesecloth into a glass bowl; discard solids. Let liquid cool. Stir in lemon juice, if desired. Cover and refrigerate for 2 hours or until chilled. Transfer mixture to a 13x9x2-inch baking pan. Cover and freeze for 8 hours or overnight until firm.
3.
Break frozen mixture into large chunks. Place about one-fourth of the mixture in a food processor or blender container. Cover; process or blend until smooth but not melted. Transfer to a medium bowl; repeat with remaining mixture. Cover and freeze.
4.
To serve, scoop several small scoops of sorbet into chilled tea bowls. Garnish with mint leaves. Serve immediately. Makes about eight 1/2-cup servings.
Nutrition information
Calories 187, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Cholesterol 0 mg, Sodium 4 mg, Carbohydrate 48 g, Total Sugar 47 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Blueberry-Banana Stacks
Strawberry-flavored cream cheese is spread on popcorn cakes and topped with fresh fruit for these mini snacks. They're a good party appetizer, too.
See RecipeMore Great Recipe Ideas from Heart-Healthy Living
