Minted Lemongrass Sorbet

• 3 stalks fresh lemongrass, outer leaves discarded and root ends trimmed
• 3 cups water
• 3/4 cup fresh mint leaves, washed well and spun dry
• 3/4 cup sugar

1. Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion.
2. In a saucepan simmer water with lemongrass, covered, 5 minutes.
3. Add mint and simmer, uncovered, 1 minute.
4. Remove pan from heat and add sugar, stirring until dissolved.
5. In a blender puree mixture and strain through a fine sieve into a bowl, pressing hard on solids.
6. Chill syrup, covered, until cold and freeze in an ice-cream maker.
7. Sorbet may be made 1 week ahead.

outer, water, fresh mint, sugar

Taken from www.epicurious.com/recipes/food/views/minted-lemongrass-sorbet-10495 (may not work)