Ginger Lemongrass Infused Coconut Sorbet

WOW! This is an amazing recipe I found while looking for something different... A little tedious to make, but well worth it! It can be served plain or is really good with strawberries soaked in wine sauce.

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 1 qt.

Ingredients

• 1  cup water
• 1  cup sugar
• 1 (14 ounce) can unsweetened coconut milk
• 1 1⁄2 cups water
• 1  cup fresh lemongrass, chopped
• 1⁄4 cup fresh ginger, peeled and minced

Directions

1. Make simple syrup by combining the water and sugar in a heavy saucepan and bring to a boil over high heat.
2. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes.
3. Remove from heat and allow to cool slightly.
4. In a medium saucepan, combine the coconut milk, water, lemongrass, and ginger and bring to a boil.
5. Reduce heat to low and simmer 10 minutes, stirring occasionally.
6. Remove from heat, then add the simple syrup and stir well.
7. Strain mixture through a fine mesh strainer into a clean container.
8. Cool in the refrigerator at least 2 hours.
9. Pour into an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.