Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes about 3 cups

　　3 stalks fresh lemongrass, outer leaves discarded and root ends trimmed

　　3 cups water

　　3/4 cup fresh mint leaves, washed well and spun dry

　　3/4 cup sugar

　　

Step 1

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.

　　

Step 2

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.