| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 3 |
|
Stalks fresh lemongrass; outer leaves |
|
|
; discarded and root |
|
|
; ends trimmed |
| 3 |
c |
Water |
| 3/4 |
c |
Fresh mint leaves; washed well and |
|
|
; spun dry |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
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 puree 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.
Yield: about 3 cups
Converted by MC_Buster.
Per serving: 610 Calories (kcal); 0g Total Fat; (0% calories from fat); 2g
Protein; 155g Carbohydrate; 0mg Cholesterol; 43mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 10 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9355
Converted by MM_Buster v2.0n.
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