$ $ $ $ $
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30 mins

Gok's Wok
What could be more refreshing than a mango sorbet at the end of a summer’s evening meal? I’ll tell you what: a mango and lemon grass sorbet! The lemon grass ekes out a few more percentiles of delicious mango flavour. YUM.

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2022 Gok Wan / Ebury Press · Reproduced with permission. · Gok’s Wok by Gok Wan (Ebury Press, hardback £20) Photographer: Romas Foord
  • Step 1

    Pour the water into a saucepan and add the bashed lemon grass, lime zest and sugar. Bring the mixture to the boil, stirring a couple of times along the way, until all of the caster sugar has dissolved. Turn off the heat and leave the mixture to infuse for at least 2 hours. Roughly dice the mangoes and place in a blender. Sieve the infused sugar syrup over the mango pieces and blitz the mixture to a purée. Discard the lemon grass and lime zest.

  • Step 2

    Pour the liquid into a container with a lid and freeze for a minimum of 6 hours, or preferably overnight. Serve scoops of your refreshing sorbet with glasses of Champagne for a decadently delicious dessert.

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