Green Tea and Tangerine Sorbet
1 stalk lemongrass, cut up
3/4 cup cold water
1 teaspoon green tea leaves or 1 bag green tea
2 cups tangerine juice
1/4 cup light-colored corn syrup
Tangerine cups (optional)
Tangerine slices (optional)
Use the flat side of a meat mallet to slightly crush lemongrass. Place in a small saucepan; add cold water. Bring just to boiling over medium heat.
Remove from heat. Add tea leaves to hot liquid. Steep for 2 minutes.
Strain the hot liquid into a medium bowl; discard tea leaves and lemongrass. Set liquid aside to cool.
Stir tangerine juice and corn syrup into liquid. Pour into a nonmetal freezer container. Cover and freeze about 4 hours or until nearly firm.
Break the mixture into chunks. Transfer to a chilled medium mixing bowl. Beat with an electric mixer on medium speed until smooth.
Return to freezer container. Cover and freeze about 2 hours or until firm.
To serve, scoop into tangerine cups (if desired) or chilled serving dishes. If desired, garnish with tangerine slices.