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Lemongrass-Mint Sherbet

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If ice cream is what you reach for after a delicious dinner (or a really long day — no judging), try this light and dreamy lemongrass-mint sherbet. An ingredient usually used in curries or marinades, lemongrass adds an earthy undertone to this cold dessert, while the mint adds a kiss of freshness. Not completely an ice cream, but definitely not an ice milk, this enticing sherbet is hard to resist.

Lemongrass-Mint Sherbet

Adapted from Bon Appétit

Lemongrass-Mint Sherbet


  1. 3 cups whole milk
    1 cup chopped lemongrass (about 2 stalks)
    1 cup heavy cream
    1/4 cup loosely packed mint leaves
    2/3 cup sugar
    2 tablespoons light corn syrup
    1/2 teaspoon kosher salt


  1. In a saucepan over medium heat, warm the milk, lemongrass, and cream until almost boiling. Remove from heat and let the mixture steep for 20 minutes.
  2. Strain the lemongrass and milk mixture over a fine-mesh sieve into a blender container, pressing against the lemongrass to release all its flavor.
  3. Add the mint leaves, sugar, corn syrup, and salt, and blend on high until incorporated, about 1 minute.
  4. Cover and chill at least 4 hours or overnight.
  5. Process sherbet in an ice cream maker according to manufacturer's instructions.
  6. Scoop into an airtight container, cover, and freeze for at least an hour before serving.