lemongrass citrus sherbet — — just make this. it’s just absolutely perfect. It packs so much flavor, has so much depth, and is easy to whip up ahead of time so it makes for a really great dessert option for all those summer bbq’s you’ve got coming up. It also works ada really great granita if you don’t have an ice cream maker, just be sure to blend your base up super smooth before freezing, and once frozen, carve out with a fork for a yummy icey-ish texture — — ingredients 2 cups fresh citrus juice (1/2 cup orange juice, 1/2 cup lime juice, 1/2 cup lemon juice, 1/2 cup grapefruit juice) *the zest of ALL juiced citrus 1/2 cup chopped lemongrass 1 1/2 cups sugar 1 cup water 1 1/2 cups full-fat coconut canned coconut milk or 1 1/3 cups full fat greek yogurt — — process: Start by zesting ALL citrus, set zest aside. Now juice oranges, grapefruits, limes, and lemons until you have 2 cups, then refrigerate! (make sure juice is cold, this makes processing in the ice cream maker easier) To make the lemongrass simple syrup: combine the lemongrass, sugar, and water in saucepan over medium heat. Cook until sugar has dissolved, and mixtures has thickened. Take off heat, and refrigerate. Once cooked, strain out lemongrass, set aside.Combine the citrus juice, lemongrass simple syrup, and coconut milk in a medium bowl. You can blend in a blender if you want, but I don’t find it necessary (unless you’re making without an ice cream maker in which case, you should blend) Freeze using manufacturer’s instructions in an ice-cream maker. *Note my ice cream maker is 3 quarts, be sure to adjust measurements to your ice cream maker. Add in all of the zest when sherbet is five minutes frombeing finished churned. Scoop into a freezer safe container, and freeze for at least 3 hours before serving. I like to top with more zest and some grapefruit simple syrup for an add tart vibe #lemongrass #citrus #grapefruit #lemon #zest #sherbet #sorbet #coconut #simplesyrup #gf #plantbased #lime