4 cups water
6 stalks lemongrass, chopped
2 inch knob ginger, sliced
1/2 cup sugar
2 tablespoons lemongrass cello*
In a small pot, bring together the lemongrass, ginger, sugar and water to a boil. Continue to boil until the sugar is dissolved and the mixture is very fragrant. Strain into a large measuring cup. It should measure about 2 1/2 cups. Stir in the Lemongrass cello. Pour into a metal 9x13 pan, cover and freeze until almost solid, about 1-2 hours. "Rake" with a fork to form crystals and serve.
*Loft makes a great version that is not too sweet and very lemongrass-y. You could also make your own or leave it out.
Note: You can make the liquid several days in advance and keep it refrigerated until you are ready to freeze it, a few hours before serving.