Instructions: Trim and discard root ends and tough tops from lemon grass; remove and discard tough outer layers. Coarsely chop tender inner stalks.

In a 2- to 3-quart pan over high heat, bring 2/3 cup water to a boil. Stir in lemon grass, remove from heat, and let stand for 15 minutes. Press through a fine strainer set over a bowl, then return liquid to pan; discard lemon grass.

Add sugar to lemon grass water and stir often over high heat just until dissolved, 2 to 3 minutes. Remove from heat and stir in lemon peel and juice. Nest pan in a bowl of ice water and stir often until mixture is cold, about 10 minutes. Stir in buttermilk and half-and-half.

Pour mixture into an ice cream maker (1-quart or larger capacity) and freeze according to manufacturers directions until dasher is hard to turn or machine stops. Package airtight and freeze until firm enough to scoop, at least 2 hours or up to 2 weeks.

This recipe yields 1 quart; 8 servings.

Comments: This sherbet comes from Linda Wisner of Portland. It has a wonderful floral quality if made with lemon verbena and Meyer lemons (available in some farmers markets), but its also very good made with lemon grass and regular lemons. Up to an hour before serving, scoop sherbet, set scoops in a single layer in a cold metal pan, and freeze.

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