Lime Ginger And Lemongrass Sorbet Recipes

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.

Steps:

• Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
• Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
• Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

Steps:

• Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.
• Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.
• Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.

Steps:

• Syrup: place the water and raw sugar in a saucepan over a medium low heat. Stir to dissolve the sugar. Remove from the heat and add the lemongrass, ginger and kaffir lime leaves. Leave for a couple of hours or overnight before straining. The syrup will keep in a sterilised bottle for around 2 weeks.
• Mojito: place the syrup, lime and rum in a glass and muddle with a muddling stick to release all the juice from the lime. If you don't have a muddling stick you can use the end of a wooden spoon.
• Place the mint leaves in your hand and clap them together. Rub the mint leaves around the rim of the glass before popping them in the glass.
• Top with ice and sparkling water. Stir to make sure everything is well mixed, and garnish with lime wheels, a mint sprig and a lemongrass stalk.

Steps:

• Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
• Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
• Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.

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.