Green Tea and Tangerine Sorbet

Directions

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.