Ginger Lemongrass Infused Coconut Sorbet

• 1 cup water
• 1 cup sugar
• 1 (14 ounce) can unsweetened coconut milk
• 1 1/2 cups water
• 1 cup fresh lemongrass, chopped
• 1/4 cup fresh ginger, peeled and minced

1. Make simple syrup by combining the water and sugar in a heavy saucepan and bring to a boil over high heat.
2. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes.
3. Remove from heat and allow to cool slightly.
4. In a medium saucepan, combine the coconut milk, water, lemongrass, and ginger and bring to a boil.
5. Reduce heat to low and simmer 10 minutes, stirring occasionally.
6. Remove from heat, then add the simple syrup and stir well.
7. Strain mixture through a fine mesh strainer into a clean container.
8. Cool in the refrigerator at least 2 hours.
9. Pour into an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

water, sugar, unsweetened coconut milk, water, fresh lemongrass, fresh ginger

Taken from www.food.com/recipe/ginger-lemongrass-infused-coconut-sorbet-268285 (may not work)