Indulge in the tropical delight of lime, ginger, and lemongrass sorbet, a refreshing and aromatic frozen treat that captures the vibrant flavors of Southeast Asian cuisine. This sorbet is a symphony of tangy, spicy, and citrusy notes, offering a burst of flavor with every spoonful. Whether you're looking to cool down on a hot summer day or add a unique twist to your dessert menu, this sorbet is sure to tantalize your taste buds and transport you to a tropical paradise.
Here are our top 4 tried and tested recipes!
LIME, GINGER, AND LEMONGRASS SORBET
Provided by Laura O'Neill
Categories Ginger Dessert Kid-Friendly Frozen Dessert Spring Summer Lemongrass Lime Juice Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- 1. In a blender, 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 and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
- 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
- 3. 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.
- 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.
MINTED LEMONGRASS SORBET
Categories Blender Ice Cream Machine Dessert Freeze/Chill Quick & Easy Frozen Dessert Mint Summer Lemongrass Gourmet
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemongrass, covered, 5 minutes. Add mint and simmer, uncovered, 1 minute. Remove pan from heat and add sugar, stirring until dissolved.
- In a blender purée mixture and strain through a fine sieve into a bowl, pressing hard on solids. Chill syrup, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
CHAMPAGNE, LEMON, LIME & GINGER SORBET
I love this recipe because I spent hours experimenting and it leaves that real tangy taste in your mouth.
Provided by ace200844
Categories Frozen Desserts
Time P2DT10m
Yield 2 sorbet, 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Bring champagne and sugar to boil.
- When sugar dissolves add rind of lemon, lime and ginger; boil for 8 minutes.
- Add juice and boil for another 8 minutes.
- Freeze overnight.
- Mash up the mix until thick liquid.
- Beat egg whites until stiff peaks.
- Mix egg whites with mix then freeze overnight again.
Nutrition Facts : Calories 500.5, Fat 0.6, SaturatedFat 0.3, Sodium 34.2, Carbohydrate 82.6, Fiber 1.8, Sugar 69.6, Protein 2.5
LEMONGRASS, LIME LEAF AND GINGER DRESSING
A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre
Provided by lindseylcw
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
- Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
- Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.
Tips:
- Choose ripe and juicy limes: The quality of your limes will greatly impact the flavor of your sorbet. Look for limes that are deep green in color and feel heavy for their size.
- Use fresh ginger and lemongrass: Fresh ginger and lemongrass will give your sorbet a more intense flavor than dried or powdered ingredients. If you can't find fresh ginger or lemongrass, you can substitute dried or powdered ingredients, but use only half the amount called for in the recipe.
- Make sure your sorbet base is well chilled before churning: This will help the sorbet to freeze more quickly and smoothly.
- Don't over-churn the sorbet: Over-churning can make the sorbet icy and grainy. Churn the sorbet just until it is firm and slushy.
- Serve the sorbet immediately or store it in the freezer for later: Sorbet is best served immediately, but it can also be stored in the freezer for up to 2 weeks. When you're ready to serve, let the sorbet soften slightly at room temperature for about 10 minutes before scooping.
Conclusion:
Lime, ginger, and lemongrass sorbet is a refreshing and delicious dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its bright citrus flavor and spicy kick, this sorbet is sure to be a hit at your next party or gathering. So next time you're looking for a light and refreshing dessert, give this lime, ginger, and lemongrass sorbet a try. You won't be disappointed!
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