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Ingredients
- 3/4 cup sugar
- 2 3/4 cups water
- 5 stalks fresh lemongrass, bottom 6 inches thinly sliced
- 2 small mangoes, very thinly sliced
- Special equipment: an ice-cream maker
Method
- Bring sugar, water, and sliced lemongrass to a boil in a saucepan, stirring until sugar is dissolved.
- Remove from heat and let steep, covered, 20 minutes.
- Pour syrup through a fine sieve into a metal bowl (discard lemongrass) and chill until cold.
- Freeze syrup in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
- Serve sorbet with mango slices.
