Lemongrass Creme Fraiche Sherbet #1

This is a work in progress. Tammy has some lemongrass going, with lots of dead leaves, so I figured I'd prune it. Well, those dead leaves smelled pretty good, so I made tea, which smelled amazing. Basically boil up some water, added say 6 12" long fronds, let them steep for 10 min or so, boil again. Ended up with 1.5 c of tea. To that I was intending to add 1/2 c of sugar, by weight (4 oz) but it came out in a rush, so ended up adding 8 oz. Made a syrup. Very sweet. Added 1T of fresh lime juice that was laying about in the fridge. The 'plan' was lemongrass tea sorbet that would be eaten with creme fraiche on the side, contrasting flavors and textures and whatnot, but added the creme (~1.5 c) directly to the lemongrass mixture to tone down the sugar. It's still on the sweet side, and no one else has tried it yet, but it smells like perfume and doesn't have any acid-y lemon flavor, so it's interesting. One thing to note, because of the ratio of sugar to everything else, it only just freezes, and I didn't have to use the stickblender on it, just a fork to break up the few, weak ice crystals that were able to form.