Lemongrass-Basil Sherbet

A new discovery today...
SHERBET and SORBET are actually two different things.



I've always thought that it was merely a different regional spelling/pronunciation of the fruit-based, dairy-free version of ice-cream.  Turns out they're vastly different in the world of cool desserts.

According to the August issue of Bon Appetit magazine, here are the key players in the icy-dessert arena:

Ice-cream & gelato: an egg-based custard that contains the most milk fat, hence its rich, creamy texture
Sherbet & ice milk: contains less dairy than ice-cream, but still retains a creamy texutre.  Less rich, but brighter flavors
Sorbet & granita:  dairy-free, made usually from fruit or vegetable purees, juices, wines or infusions

Ha!  You know, leisure magazines can be pretty educational...

This particular flavor combinations is an especially refreshing one.  The lemongrass lends a bright citrus, gingery scent while the basil adds a cooling, herbaceous note.  Great for a hot summer day!  We had this as dessert after our dinner of grilled lemongrass chicken and Vietnamese-style vermicelli, and it was perfect!

A note on the lemongrass.  To fully release the scent and oils of the lemongrass, you must chop them into smaller pieces (about 3 inch sections) and "bruise" them by bashing them with a rolling pin or with the back of a knife.  It is also an excellent stress-relieving exercise, especially if you've had a bad day.

Lemongrass-Basil Sherbet
(from Bon Appetit magazine, August 2012)

3 cups whole milk
1 cup chopped lemongrass (from about 2 stalks)
1 cup heavy cream
3/4 cup (packed) fresh basil leaves
2/3 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon salt

Heat milk, lemongrass and cream in a large saucepan over medium heat until mixture almost comes to a boil.  Remove from heat and let steep for 20 minutes.

Fill a medium bowl with ice water.  Blanch basil leaves in a small pot of boiling water until just wilted, about 10 seconds; immediately transfer to ice water; let cool.  Squeeze basil to release excess water.

Strain cream mixture through a fine-mesh sieve into a blender.  Add basil, sugar, corn syrup, and salt to blender.  Puree on high speed until well blended, about 1 minute.  Strain through a fine-mesh sieve into a  medium bowl.  Cover and chill until cold, about 4 hours.

Process sherbet in ice cream maker according to manufacturer's instructions.  Transfer to an airtight container, cover, and freeze.

Scoop into bowls or glasses and serve.