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Nutrition Facts
Nutrition facts per serving:
- Calories 187
- Carbohydrate(gm)48
- Sugar, total(gm)47
- Folate(µg)8
- Sodium(mg)4
Tea-and-Lemongrass Sorbet
Chill: 2 hrs
Freeze: 8 hrs or overnight
Stand: 20 mins
Ingredients
- 10 stalks lemongrass (about 8 ounces)
- 1 water
- 2 cups sugar
- 1/4 cup loose jasmine tea
- 3 tablespoons lemon juice (optional)
- Fresh mint leaves
Directions
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.
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.
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.
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.
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