Cleansing the Palate with Lemongrass Sorbet ~~ #FreshTastyValentines

When serving a several course meal I like offering a palate cleanser before the entree is served. Sorbet is commonly used and depending on the meal I often serve different flavors of sorbet.  I look for a flavor that is tart and prepares the palate for the richness of the plates to come.  Cranberry sorbet is one of my favorites to serve, especially if I am following it with a beef, pork or poultry entree. Lemon sorbet is also very popular and I have used it when serving fish or seafood entrees.

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This zester from KitchenIQ is the best I have ever used!!

Since the menu I am sharing this week contains an Asian entree, I wanted to use Asian flavors in my sorbet.  Gourmet Garden graciously sent us stir in pastes that included Lemongrass and Ginger.  knew that these flavors would be perfect in the sorbet for this meal.  I also included some lemon zest and lemon juice.  I used a new zester that I received for this event from Kitchen IQ.  This is a wonderful tool.  It has a container under the zesting blade that catches and measures the zest for you and a cover for over the blade while the zester is being stored.  This is going to get a lot of use in my household.  I love it!!

Wow!!!  This is the best Sorbet I have ever enjoyed!

Sorbet is very easy to make and can be made up to two weeks in advance and kept frozen until ready to serve.  A little goes a long way as you only offer a small scoop to each guest.  This sorbet was everything I knew it would be.  The brightness of the lemongrass with a little warmth from the ginger, cleansed the palate and left us ready to continue on with the rest of the meal.  This may be my favorite sorbet flavor profile yet.

Just one more little note:  While our sponsors are lovely and generous (see their reader giveaway here) all opinions are strictly my own and 100% accurate.

Lemongrass Sorbet

1 tube Lemongrass Paste (I used Garden Gourmet)
1 t. ginger paste (I used Garden Gourmet)
1 T. lemon zest
1 T. lemon juice
4 c. water
1 c. sugar

Combine all ingredients in a saucepan over med high heat.  Cook and stir until it comes to a boil and the sugar is dissolved.  Let cool to room temperature and then place in the refrigerator for at least 4 hours or overnight.  When liquid is completely chilled, pour into the bowl of an ice cream maker and follow manufacturer's instructions. Or alternately, pour into a freezer safe container and freeze for one day and up to two weeks.  Print Recipe.