Mango, Ginger & Lemongrass Sorbet

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1 1/2 cups water

1 cup sugar

1/4 cup light corn syrup

2 ounces (about 3 tablespoons) finely grated fresh ginger

4 to 6 stalks of lemongrass, bruised then coarsely chopped

12 magrut (or kaffir) lime leaves, chopped

Fruit Base

1 cup mango puree

1 to 3 tablespoons freshly squeezed lime juice, to taste

1 1/2 tablespoons vodka (optional)

2 teaspoons finely minced Thai basil

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