Best 8 Minted Lemongrass Sorbet Recipes

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Indulge in the refreshing burst of flavors with our guide to creating the perfect minted lemongrass sorbet. This delightful frozen treat combines the zesty brightness of lemongrass with the cooling touch of mint, resulting in a captivating symphony of flavors that will tantalize your taste buds. With its vibrant green hue and aromatic essence, this sorbet is a visual and sensory delight. Whether you're seeking a refreshing summer treat or a unique dessert to impress your guests, our carefully crafted recipe will lead you to sorbet-making success.

Here are our top 8 tried and tested recipes!

MINTED LEMONGRASS SORBET



Minted Lemongrass Sorbet image

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

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

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.

MINT SORBET



Mint Sorbet image

This mint sorbet is courtesy of Jehangir Mehta of Graffiti Food and Wine Bar and is used to make Watermelon Feta Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

4 cups loosely packed mint leaves
1 cup Ridiculously Simple Syrup, plus more as needed

Steps:

  • Bring 2 quarts water to a boil in a large pot; prepare an ice-water bath and set aside. Add mint leaves to boiling water for about 30 seconds; drain and immediately transfer mint to ice-water bath. Drain and squeeze out excess water.
  • Transfer mint leaves to the jar of a blender along with simple syrup; puree until smooth. Add more simple syrup, if desired.
  • Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Keep frozen in an airtight container until ready to use, up to 3 days.

TOMATO-WATER SORBET WITH MINT



Tomato-Water Sorbet With Mint image

Provided by Jonathan Hayes

Categories     dessert

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 5

6 ripe heirloom tomatoes (about 2 1/2 pounds)
2 teaspoons Fleur de Sel or any good salt
12 branches mint leaves, stems removed
1/2 stalk of lemongrass, chopped fine
Freshly ground white pepper

Steps:

  • Remove stems from tomatoes and place in a food processor with the salt. Run for 30 seconds until well broken up, but not a purée. Add the mint. Run for 10 more seconds.
  • Place a cotton cloth (a thin towel, not cheesecloth) in the bottom of a bowl and pour the contents of the food processor into it. Bring the corners together to form a pouch and tie together with string. (The tomato water will already start to drip out.) Lift the towel 3 to 4 inches above this liquid and suspend over the bowl in a cool place. Allow tomato water to drip into this bowl overnight.
  • The next day, add the lemongrass and heat the tomato water without boiling, using a ladle to skim off any particles that rise to the surface. When the tomato water is clear, correct seasoning with Fleur de Sel and freshly ground white pepper. Refrigerate for at least 2 hours before churning in an ice-cream machine. Set up to finish in the freezer.

LEMON-MINT SORBET



Lemon-Mint Sorbet image

Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.

Provided by Michael Bach

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

2 cups white sugar
2 cups water
6 sprigs mint, chopped
6 leaves lemon balm
1 cup muscat wine
2 tablespoons lemon juice

Steps:

  • Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
  • Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 73 g, Protein 0.2 g, Sodium 6.3 mg, Sugar 70 g

LIME, GINGER, AND LEMONGRASS SORBET



Lime, Ginger, and Lemongrass Sorbet image

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

2 thick lemongrass stalks, cut into 2-inch pieces
2 cups (400 grams) sugar, plus more as needed
1/2 cup fresh ginger juice (from about 160 grams peeled fresh ginger; see Cooks' Note)
1/2 cup fresh lime juice (from about 8 limes)

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.

LYCHEE AND LEMONGRASS SORBET



Lychee and Lemongrass Sorbet image

Asian-influenced lychee and lemongrass sorbet has a tangy, cleantaste in this palate-cleansing treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

1 pound fresh lychees, peels and pith removed
2 tablespoons fresh lemon juice
2 cups Herb Syrup with lemongrass

Steps:

  • Process lychees and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
  • Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)



Limoncello Lemon Sorbet (With or Without Mint) image

This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.

Provided by minnie

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 6h35m

Yield 6

Number Of Ingredients 6

2 ½ cups cold water, divided
1 cup white sugar
¼ cup fresh mint leaves
1 lemon, zested, or more to taste
1 cup fresh lemon juice
½ cup limoncello liqueur

Steps:

  • Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
  • Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
  • Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 39.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 3.8 mg, Sugar 36.9 g

MINT SORBET



Mint Sorbet image

Provided by Barbara Kafka

Categories     ice creams and sorbets, dessert, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 4

2 cups sugar
2 cups water
3 bunches fresh mint (stems on)
1/2 cup fresh lemon juice

Steps:

  • Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
  • Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
  • Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 0 grams, Carbohydrate 69 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 67 grams

Tips for Making the Best Minted Lemongrass Sorbet:

  • Use fresh ingredients: Fresh lemongrass and mint will give your sorbet the best flavor. If you can't find fresh lemongrass, you can use dried lemongrass, but be sure to use less of it, as it is more concentrated.
  • Chill your ingredients: Chilling your ingredients before you start making the sorbet will help it freeze more quickly and smoothly.
  • Use an ice cream maker: An ice cream maker will help you achieve a smooth and creamy sorbet. If you don't have an ice cream maker, you can still make sorbet, but it will be more icy.
  • Don't overfreeze the sorbet: Sorbet is best when it is soft and scoopable. If you overfreeze it, it will become hard and icy.

Conclusion:

Minted lemongrass sorbet is a refreshing and flavorful dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a healthy snack or a special treat, minted lemongrass sorbet is a great choice. So next time you are looking for a delicious and refreshing dessert, give this recipe a try. You won't be disappointed!

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