- Prep time
- 15 minutes, plus chilling time
- Cook time
- 35 minutes in ice cream maker
- 1 quart
- 4 lemons
- 1 stalk lemongrass
- 3 cups water
- 1½ cups granulated sugar
- 1 cup mineral water
Zest lemons; set aside. Juice lemons; set aside. Cut and remove top and bottom portions of lemongrass. Slice lemongrass into ⅛-inch to ¼-inch rounds; set aside. Strain reserved lemon juice.
Combine water and sugar in a small saucepan and place over medium heat. Whisk sugar and water together until melted and liquid begins to boil. Boil for approximately 1 minute; add lemongrass and lemon zest and boil an additional 1 minute. Remove from heat immediately and let stand for 5-10 minutes.
Strain liquid; discard lemongrass and lemon zest, then add the reserved fresh lemon juice and mineral water into one plastic container. Place syrup mixture in refrigerator and chill for about 1-2 hours.
When syrup is completely chilled, prepare ice cream maker. Layer ice, coarse or rock, until ice reaches the top of the metal insert. Pour syrup into machine and turn it on to begin freezing sorbet. Freezing process will take 25-30 minutes before sorbet reaches the correct consistency. Transfer sorbet immediately into a plastic covered container and place in freezer. Let stand in freezer for a minimum of 3 hours or overnight before serving.