Wild Kaffir Lime Sorbet

Ingredients:

20 kaffir lime leaves
2 stalks lemongrass
1 piece fresh galangal or ginger 7-8 cm. long-thinly sliced
2 cups water
1 cup sugar
1/2 cup freshly squeezed lime juice

Using a sharp knife or scissors, cut the lime leaves into thin strips. Take the lemongrass stalks and cut the end off the bottoms (3 cm.) and the green tops (8-12 cm.) and peel off the outer layer if discoloured. On a cutting board, place the flat side of a large knife over the pieces and hit the knife with your hand to crush the lemongrass. Do this along the length of the stalks. This will loosen the fibres and infuse the dish more strongly with its flavours. Cut across each stalk into thin rounds. Place the lime leaves, lemongrass, galangal/ginger, water and sugar into a heavy saucepan. Stir well and bring to a boil over medium heat. Adjust heat to maintain a gentle boil and cook for approx. 5 min., stirring occasionally. Remove from the heat and let sit for 10-15 min. Strain through a fine mesh sieve and add the lime juice. Pour the liquid into ice cube trays and freeze at least 2-4 hrs. Remove from the trays and blend in a food processor until smooth and creamy. Put into an airtight container and freeze again at least 1 hr. or preferably overnight. Serve frozen by itself or with fresh fruit.