Green Tea and Tangerine Sorbet
  • Servings: 6
  • 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)
  1. 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.
  2. Remove from heat. Add tea leaves to hot liquid. Steep for 2 minutes.
  3. Strain the hot liquid into a medium bowl; discard tea leaves and lemongrass. Set liquid aside to cool.
  4. Stir tangerine juice and corn syrup into liquid. Pour into a nonmetal freezer container. Cover and freeze about 4 hours or until nearly firm.
  5. Break the mixture into chunks. Transfer to a chilled medium mixing bowl. Beat with an electric mixer on medium speed until smooth.
  6. Return to freezer container. Cover and freeze about 2 hours or until firm.
  7. To serve, scoop into tangerine cups (if desired) or chilled serving dishes. If desired, garnish with tangerine slices.