Lemongrass & Ginger Sorbet
It is is perfect after dinner or as a treat on a hot summer day. It is very simple to make and is completely dairy free.
1 cup sugar
3 fresh lemons
Make the syrup by dissolving the sugar in 900ml of water over a low heat. Boil for 2-3 minutes until it is clear.
finely peel the lemons and simmer the rinds in a third of the syrup, stirring constantly, for about 1o minutes, being careful not to let it burn. Strain the syrup and reserve, discarding the lemon rinds.
In a separate pan, bring the remaining syrup to the boil and add the Henry Langdon Lemongrass & Ginger Tea. Remove from the hat and allow this to steep for about 5 minutes. strain to remove the herbs.
Squeeze the lemons and strain the juice into the flavoured syrup.
Combine the two syrups and blend them well. Taste the mixture and adjust the sugar/lemon ti taste. Pour the mixture into a container and place in the freezer for 2-3 hours, stirring regularly to prevent it form crystallizing as it freezes.
This recipe is also suitable for use in an ice-cream maker. Follow the manufacturer's instructions for making sorbet or gelati.