Yellow Bell Pepper, Lemongrass & Ginger Sorbet Recipe

Yellow Bell Pepper, Lemongrass and Ginger Sorbet

• 2
  lemongrass stalks
• 2½
  cups
  water
• 6
  medium yellow bell peppers
• 2
  cups
  cane sugar
• 1
  tablespoon
  lemon juice
• ½
  cup
  fresh ginger juice (or blend 2 tablespoons fresh ginger with ½ cup water and strain)
• Fresh mint or sliced jalapeno, for garnish

• In a blender or food processor, puree the lemongrass with the water until mostly smooth. Pour the mixture into a saucepan and simmer over medium heat for a few minutes to release the lemongrass aroma. Remove from heat, cover, and let steep for 20 minutes. Strain and reserve the liquid.
• Cut the bell peppers in half, remove the seeds, and place them skin-side up on a sheet pan. Broil until the skins are blistered, then cover the pan with foil and let the peppers cool. Once cool, peel off the skins and puree the peppers in a blender or processor until smooth.
• Combine the strained lemongrass liquid and cane sugar in a saucepan. Warm over medium heat, stirring until the sugar dissolves and the mixture just begins to simmer. Remove from heat and let cool to room temperature.
• Stir the cooled simple syrup into the bell pepper puree. Add lemon juice and fresh ginger juice, tasting and adjusting for balance between sweet, citrus, and spice.
• If you have an ice cream machine, churn the mixture according to the manufacturer’s instructions. If not, spread the mixture on a parchment-lined baking sheet and freeze until solid. When frozen, break the sorbet into chunks and pulse in a food processor until smooth and scoopable. Serve garnished with fresh mint or thinly sliced jalapeno for a spicy contrast.

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