We got a Ice Cream maker for a wedding gift! Thank you Reid and Joy! It has been tempting me for a few months now, but we agreed not to eat any ice cream until after the wedding! Let the good times roll!
I used the KitchenAid Ice Cream Maker Stand Mixer Attachment. It comes with a churning spatula which attaches to the Kitchen Aid and metal bowl which has some sort of liquid between the layers of the bowl to keep it ice cold. Its super easy to use! Just chuck the bowl in the freezer the night before, attach the paddle, pour in your ice cream mixture and let the Kitchen Aid do all the work! The bowl is a really nice invention, because I have used ice cream makers where you constantly have to add salt and ice to keep the mixture cold. This Kitchen Aid works much better.
This sorbet combines lemongrass, lime-mint and fresh lemons, all locally sourced from my backyard in Oakland and a friend's lemon tree (also in Oakland!). The lime-mint and the fresh lemons give this sorbet a deliciously tangy flavor, and the lemongrass spikes the flavor slightly! Unfortunately, the way it came out, it is more like a granita (a Sicilian dessert of ice and sugar) than a sorbet.
This recipe calls for a lot of lemons, mint and lemongrass. I fortunately had a super abundance of all! A special thanks to the generosity of Robyn's coworker, who gave us a whole bag of lemons! I used Lime-Mint, as opposed to regular mint in this recipe, and I found it works much better. The lime mint is heartier, and doesn't break down in the steeping process. It also gives a subtle lemony taste which complements the lemons and lemongrass! You can substitute regular mint if you don't have Lime-Mint. 
I also was fortunate enough to have a hearty lemongrass plant. I used all the blades of grass from the lemongrass, saving the stalks for another day and another recipe. The lemongrass really adds a layer of complexity to the flavor profile!
This recipe will use up a lot of lemons. Be sure to wash the lemons before squeezing them, and you can use the flesh of them to make White Lemon Pickle or Moroccan Preserved Lemons.
Ingredients
1.5 cups sugar
1 cup chopped fresh mint or lime mint
Lemongrass leaves, chopped fresh
Zest of 1 lemon, removed with a vegetable peeler
1 cup boiling water
1/2 cup freshly squeezed lemon juice (4-6 lemons)
Procedure
Combine the sugar, mint, lemongrass and lemon zest in a large metal bowl. Pour 1 cup of boiling water
over the mixture, and let seep for 20 minutes.
Strain the mixture through a fine sieve or cheesecloth.
If you are doubling this recipe (I was because I had so much lime-mint and lemongrass), I would keep the previous batch of mint, lemongrass and lemon zest and add it to a fresh batch of sugar, mint, lemongrass and lemon zest and steep the boiling water in the ever larger mixture of mint, lemongrass and lemon zest. After you are done making the sorbet, you will have a big bowl of these herbs mixed with sugar. I chucked all of them into a big bowl, added some tea and brewed a new batch of kombucha out of it!
Stir in the lemon juice. Chill until cold.
Churn the mixture according to the directions on your ice cream mixer.
For me, I was using the KitchenAid Ice Cream Maker Stand Mixer Attachment
Remove the chilled bowl from the freezer. Place the ice cream paddle in the center of the bowl. Secure the bowl firmly into the Kitchen Aid Mixer. Lower the head (it should fit right on top of the ice cream paddle). Turn the Mixer on STIR (Speed 1). Pour the mixture into the freeze bowl.
Continue on STIR (Speed 1) for 7-12 minutes, or until desired consistency.
Immediately transfer the sorbet to an airtight container (I used a Ziplock bowl, as you can see from the picture! :) and freeze for at least 2 hours.
Enjoy!
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