Ingredients

• 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

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Instructions

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.
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.