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Lemongrass Tea Sorbet


  • 1L of water
  • 2 cups of granulated sugar
  • 12 stalks of lemongrass (white stalks only), slightly crushed
  • 1 lemon, juiced
  • ¼ cup of tea made with 2 tablespoons of Ceylon black tea leaves


Bring water to boil, add sugar and lemongrass and let it infuse for 15 minutes. Add tea leaves and keep for 5 minutes. Strain through a fine meshed sieve and let it cool. Add lemon juice and place in freezer until frozen hard (about 8 hours). Process in small quantities in a blender until slushy and creamy. Place in cool goblets and serve immediately, garnished with fruits, mint leaves etc.