Nora Pouillon’S Lemongrass Sorbet

This vibrant sorbet captures the essence of Thai cuisine with its bright, citrusy lemongrass flavor balanced by a hint of warm ginger. It is a light, dairy-free dessert that feels indulgent yet healthy, perfect for ending a summer meal or serving as a palate cleanser. The simple syrup base ensures a smooth texture, while the fresh aromatics provide a complex, fragrant profile that is both exotic and comforting. Ideal for warm weather gatherings or as a sophisticated vegan option, this sorbet brings a touch of tropical elegance to any occasion. It is easy to prepare with just a few key ingredients, making it a reliable favorite for home cooks seeking a refreshing, no-bake dessert.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 246.7

Dietary: Gluten-free, Vegetarian

Description

This vibrant sorbet captures the essence of Thai cuisine with its bright, citrusy lemongrass flavor balanced by a hint of warm ginger. It is a light, dairy-free dessert that feels indulgent yet healthy, perfect for ending a summer meal or serving as a palate cleanser. The simple syrup base ensures a smooth texture, while the fresh aromatics provide a complex, fragrant profile that is both exotic and comforting. Ideal for warm weather gatherings or as a sophisticated vegan option, this sorbet brings a touch of tropical elegance to any occasion. It is easy to prepare with just a few key ingredients, making it a reliable favorite for home cooks seeking a refreshing, no-bake dessert.

Ingredients

1 cup Sugar
2 lg Stalks lemongrass, crushed
1 inch Fresh ginger, peeled and sliced
4 cups Water

Directions

1
In a small saucepan, combine the water, sugar, crushed lemongrass, and sliced ginger.
2
Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
3
Reduce heat and simmer for 5 minutes to infuse the flavors.
4
Remove from heat and allow the syrup to cool to room temperature.
5
Strain the liquid through a fine-mesh sieve into a clean container to remove solids.
6
Refrigerate the syrup until completely chilled, about 2 hours.
7
Pour the chilled syrup into an ice cream maker and freeze according to the manufacturer's instructions until thick and creamy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 246.7kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 64.5g22%
Dietary Fiber 1.4g6%
Sugars 61.2g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to bruise or crush the lemongrass stalks well before adding them to the syrup to release their essential oils.

For a firmer texture suitable for scooping, transfer the sorbet to an airtight container and freeze for at least 2 additional hours after churning.

You can adjust the sweetness by reducing the sugar to 3/4 cup if you prefer a less sweet result.

Leftover sorbet can be stored in the freezer for up to one month. Let it sit at room temperature for 5-10 minutes before serving to soften slightly.

Keywords: lemongrass, sorbet, ginger, vegan, dairy-free, thai, dessert, frozen, refreshing, citrus, aromatic, simple syrup, summer

Read it online: https://www.chefs-mate.com/recipe/nora-pouillons-lemongrass-sorbet/