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Ginger Lemongrass Infused Coconut Sorbet

Ginger Lemongrass Infused Coconut Sorbet

  • Prep Time: 2 1/2 hours
  • Total Time: 3 hours 15 minutes
  • Yield: About 1 quart


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


  • To make the simple syrup: In a heavy medium saucepan, combine the water and sugar 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 the heat and cool slightly.

  • In a 2-quart saucepan, combine the coconut milk, water, lemongrass and ginger. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Remove from the heat. Add the simple syrup and stir well. Strain through a fine mesh strainer into a clean container.

  • Cool in the refrigerator for 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.