Ginger Lemongrass Infused Coconut Sorbet - cooking recipe

Ingredients

1 cup water
1 cup sugar
1 (14 ounce) can unsweetened coconut milk
1 1/2 cups water
1 cup fresh lemongrass, chopped
1/4 cup fresh ginger, peeled and minced

Preparation

Make simple syrup by combining the water and sugar in a heavy saucepan and bring to a boil over high heat.
Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes.
Remove from heat and allow to cool slightly.
In a medium saucepan, combine the coconut milk, water, lemongrass, and ginger and bring to a boil.
Reduce heat to low and simmer 10 minutes, stirring occasionally.
Remove from heat, then add the simple syrup and stir well.
Strain mixture through a fine mesh strainer into a clean container.
Cool in the refrigerator at least 2 hours.
Pour into an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.