Lemongrass sorbet

1.Trim ends from lemongrass and remove tough outer leaves. Finely chop tender parts and place in a medium saucepan. Cover with 3 cups water. Add sugar and heat on low, stirring, until sugar dissolves.

2.Increase heat to medium and simmer, covered, for 5 minutes. Add mint and simmer, uncovered, for 2 minutes. Cool

3.Process mixture in a food processor or blender. Strain into a bowl and chill until cold. Churn in an ice-cream machine according to manufacturer’s directions.Place in an airtight container and freeze overnight. If you don’t have an ice-cream machine, strain into a metal container, cover and freeze for 1 hour, until starting to freeze around edges. Process mixture again and freeze for 4 hours or overnight, until completely frozen.

4.Place in fridge for 30 minutes before serving. Scoop into bowls to serve.