- 2 thick lemongrass stalks, cut into 2-inch pieces
- 3 cups water
- 2 cups (400g) sugar
- ½ cup fresh ginger juice*
- ½ cup fresh lime juice (about 8 limes)
*Fresh ginger juice can be made by finely grating fresh ginger and wrapping the resulting pulp in a triple layer of cheesecloth, then squeezing the juice out manually. Or you can purchase ginger soother in the Wedge’s beverage aisle.
- In a blender or food processor, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that’s okay.)
- Transfer the puree to a saucepan, add the sugar and bring to a simmer over medium heat. Remove from the heat, cover, and let cool completely.
- Strain the syrup into a bowl, pressing on the solids; discard the solids captured in the strainer. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
- Pour the chilled sorbet base into an ice cream maker* and freeze according to the manufacturer’s instructions. Churn the sorbet until it resembles Italian ice.
- Transfer the sorbet to a chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.
*If you don’t have an ice cream maker, pour the chilled sorbet base onto a parchment-lined cookie sheet and freeze until set. Break the frozen puree into pieces and blend again in a food processor or blender. Serve immediately or freeze, for up to 7 days