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Monday, January 10, 2011

Lemongrass Crème Fraîche Sherbet #2

Looking at the first time I made this, I didn't change much, but liked this one more. Very simple. Brew up some strong lemongrass tea (steep lemongrass cuttings in near boiling water for ~10 min). Use ~1 c tea, 8 oz (1 c) vanilla sugar to make a simple syrup. Cool. Mix with ~2 c of crème fraîche. You don't need a stick blender for this one as it doesn't freeze very hard. A worthy update to the sorbet chronicles.
Sara wanted to try it with a grating of chocolate over it... I think it was just fine plain, but it sure makes for a pretty picture.

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