Fromage Blanc-Lemon Grass Sorbet

• 3/4 cup plus 2 tablespoons sugar
• 13 cup light corn syrup
• 1 stalk lemon grass, smashed
• 2 23 cups fromage blanc

1. In a large saucepan, combine sugar, corn syrup, lemon grass and 2 cups water.
2. Bring to a boil, then remove from heat and let cool.
3. Cover and chill in refrigerator overnight.
4. Strain liquid through a fine sieve.
5. Stir fromage blanc into liquid.
6. Taste and adjust sweetness if necessary.
7. Pour into an ice cream maker and follow manufacturer's instructions.

sugar, light corn syrup, lemon grass, fromage blanc

Taken from cooking.nytimes.com/recipes/6916 (may not work)